Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

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

 
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $3.93 One serving costs about $3.93

$3.93 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 new year's eve,gluten-free,primal,pescetarian,gluten free,primal,pescatarian salad Indian,Japanese,Asian
spoonacular Score:45%

Spoonacular Score: 45%

 

The recipe Pan Seared Fresh Maine Diver Scallops Creamy Avocado Champagne Grape Salad Teriyaki Cabernet Butter Sauce is ready in roughly 45 minutes and is definitely a spectacular gluten free, primal, and pescatarian option for lovers of Japanese food. One serving contains 574 calories, 9g of protein, and 39g of fat. This recipe serves 4 and costs $3.93 per serving. It works well as a pretty expensive side dish. 2 people have made this recipe and would make it again. It can be enjoyed any time, but it is especially good for new year eve. If you have avocado, u10 maine diver scallops, champagne grapes, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 48%. This score is good. Try Wok Seared Scallops In Teriyaki Tabasco Butter Sauce, Maine Diver Scallops with Butternut Squash, Prosciutto, and Orange Rind Vapor, and Seared Sesame Scallops and Teriyaki Steak with Seared Cabbage Salad for similar recipes.

Scallops on the menu? Try pairing with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. You could try Raymond Reserve Selection Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 18 dollars per bottle.

Raymond Reserve Selection Chardonnay

The Napa Valley Reserve Chardonnay opens with toasty aromas of vanilla bean, baked pears and a hint of cantaloupe. In the mouth, it offers a medley of harmonious flavors, orange zest, caramel, golden delicious apples, jasmine and lemon. This wine is beautifully balanced with crisp acidity and an elegant lingering finish.

» Get this wine on Wine.com

Ingredients

Servings:
3
3  avocado
avocado
2 cups
2 cups cabernet sauvignon
cabernet sauvignon
2 cups
2 cups grapes
grapes
1 Tbsp
1 Tbsp maui onion
maui onion
some
some olive oil
olive oil
some
some Salt & Pepper
Salt & Pepper
12
12  fresh scallops
fresh scallops
1 Tbsp
1 Tbsp unsalted butter
unsalted butter
3  avocado
3
avocado
2 cups cabernet sauvignon
2 cups
cabernet sauvignon
2 cups grapes
2 cups
grapes
1 Tbsp maui onion
1 Tbsp
maui onion
some olive oil
some
olive oil
some Salt & Pepper
some
Salt & Pepper
12  fresh scallops
12
fresh scallops
1 Tbsp unsalted butter
1 Tbsp
unsalted butter

Equipment

sauce pan
sauce pan
whisk
whisk
frying pan
frying pan
sauce pan
sauce pan
whisk
whisk
frying pan
frying pan


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

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.93
Ingredient
3 avocado
2 cups cabernet sauvignon
2 cups grapes
1 Tablespoon maui onion
some olive oil
12 fresh scallops
1 tablespoon unsalted butter
Price
$4.50
$6.26
$1.34
$0.03
$0.67
$2.80
$0.12
$15.71

Tips

Health Tips

Price Tips

  • Avocados are one of the "clean fifteen", so you don't have to buy them organic if you don't want to spend the extra dough.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • If you're buying an avocado to use for dinner tonight, make sure you choose a ripe one! Find an avocado that is soft enough to press your fingertips into. If it's too firm, it's not ripe. If it's almost smooshy, it's too ripe. The perfect avocado can be hard to find in stores, so you might have to buy your avocados in advance and ripen them at home. To speed up the ripening process, put the avocados in a paper bag with an apple or banana. It really works!

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips

Green Tips

  • Grapes are one of the so-called "dirty dozen", so if you are concerned about pesticide residues in your food, buy organic grapes (and raisins!)

Disclaimer

Nutritional Information

Quickview
573 Calories
9g Protein
39g Total Fat
31g Carbs
9% Health Score
Limit These
Calories
573
29%

Fat
39g
60%

  Saturated Fat
7g
44%

Carbohydrates
31g
10%

  Sugar
12g
14%

Cholesterol
18mg
6%

Sodium
383mg
17%

Alcohol
12g
70%

Get Enough Of These
Protein
9g
18%

Vitamin K
51µg
49%

Fiber
10g
43%

Vitamin E
5mg
36%

Folate
131µg
33%

Potassium
971mg
28%

Phosphorus
245mg
25%

Vitamin B6
0.49mg
24%

Vitamin B5
2mg
22%

Vitamin C
17mg
21%

Copper
0.39mg
20%

Vitamin B3
3mg
15%

Vitamin B2
0.26mg
15%

Magnesium
59mg
15%

Manganese
0.28mg
14%

Vitamin B12
0.64µg
11%

Vitamin B1
0.16mg
11%

Zinc
1mg
10%

Selenium
6µg
9%

Iron
1mg
8%

Vitamin A
358IU
7%

Calcium
29mg
3%

covered percent of daily need

Related Recipes