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How To Make Pan Seared Fresh Maine Diver Scallops Creamy Avocado Champagne Grape Salad Teriyaki Cabernet Butter Sauce | Recipe

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How To Make Pan Seared Fresh Maine Diver Scallops Creamy Avocado Champagne Grape Salad Teriyaki Cabernet Butter Sauce | Recipe

In this post, you will learn how to make Pan Seared Fresh Maine Diver Scallops Creamy Avocado Champagne Grape Salad Teriyaki Cabernet Butter Sauce and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.


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Below are the ingredients and the instructions on how to make Pan Seared Fresh Maine Diver Scallops Creamy Avocado Champagne Grape Salad Teriyaki Cabernet Butter Sauce.

The Ingredients:-

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

The Instructions:-

  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


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