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

Ingredients

• 3  avocado 
• 2 cups wine 
• 2 cups grapes cut in half)
• 1 Tablespoon onion 
• 4 servings olive oil 
• 4 servings salt and pepper to taste
• 12  scallops fresh (size)
• 1 tablespoon butter unsalted

Equipment

• frying pan
• sauce pan
• whisk

Directions

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