574 kcalPan-Seared Scallops with Avocado Salad
30 min serves 4
9gprotein31gcarbs39gfat
Ingredients
- •3 avocados
- •2 cups cabernet
- •2 cups champagne grapes
- •1 Tablespoon maui maid teriyaki
- •olive oil
- •salt/pepper
- •12 u10 maine diver scallops
- •1 tablespoon butter
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Method
From foodista.com — read the original
- 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
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Recipe and photo via Spoonacular · original recipe at foodista.com