Pan Seared Fresh Maine Diver Scallops with Creamy Avocado Champagne Grape Salad and Teriyaki Cabernet Butter Sauce
By: Pamela Mikesell
Published: Thursday, February 28, 2013 - 2:28pm

Ingredients




12 U10 (size) Fresh Maine Diver Scallops
3 Avocado
1 Teaspoon Olive Oil
2 Cups Champagne Grapes (cut in half)
2 cups Cabernet
1 Tablespoon Butter
1 Tablespoon Maui Maid Teriyaki
Salt/Pepper to taste

Preparation

1 In a sauce pan over medium heat reduce red wine down to 1/2 cup (almost syrupy) 2 Add teriyaki sauce and simmer low heat for 1 minute, take off heat and keep warm 3 Cube avocado and mix with champagne grapes, salt and pepper to taste 4 Heat a saute pan to high heat with olive oil 5 Salt and pepper scallops and sear on each side for 3 minutes 6 Place pan with scallops in 450F for three minutes 7 Whisk butter into teriyaki wine sauce till smooth 8 Place scallops on plate with avocado grape salad 9 With a spoon gently place sauce around entree

About

Chef Ivan Flowers created this recipe for Maui Maid Teriyaki. We love the way the creaminess of the avocado, the bright pop of the grapes & the umami of the teriyaki works to elevate the scallops.