Pan Seared Fresh Maine Diver Scallops With Creamy Avocado Champagne Grape Salad And Teriyaki Cabernet Butter Sauce

• 12 scallops U10, size Fresh Maine Diver
• 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

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

avocado, olive oil, champagne grapes, cabernet, butter, teriyaki, salt pepper

Taken from www.yummly.com/recipe/Pan-Seared-Fresh-Maine-Diver-Scallops-with-Creamy-Avocado-Champagne-Grape-Salad-and-Teriyaki-Cabernet-Butter-Sauce-1668735 (may not work)