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
Make it step by step
- In a sauce pan over medium heat reduce red wine down to 1/2 cup (almost syrupy)
- Add teriyaki sauce and simmer low heat for 1 minute, take off heat and keep warm
- Cube avocado and mix with champagne grapes, salt and pepper to taste
- Heat a saute pan to high heat with olive oil
- Salt and pepper scallops and sear on each side for 3 minutes
- Place pan with scallops in 450F for three minutes
- Whisk butter into teriyaki wine sauce till smooth
- Place scallops on plate with avocado grape salad
- With a spoon gently place sauce around entree
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Pamela Mikesell, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.