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

Pan-seared scallops get a rich, glossy teriyaki-cabernet butter sauce. They're served alongside a creamy avocado and sweet champagne grape salad, offering a bright counterpoint to the rich seafood and sauce. The sauce starts with reducing red wine until it's almost syrupy, then finishes with butter for a smooth, emulsified finish. The scallops cook quickly, first on the stovetop and then a quick finish in the oven.