Grilled Scallop Teri Yaki Salad
|Teriyaki sauce||1 Cup (16 tbs) (purchased, grill)|
|Fresh lime juice||1⁄4 Cup (4 tbs)|
|Fresh ginger||2 Tablespoon, minced|
|Garlic||1 Tablespoon, minced|
|Sea scallops||1 1⁄2 Pound (12 nos.)|
|Broccoli florets||1 Cup (16 tbs)|
|Snow peas||1 Cup (16 tbs)|
|Napa cabbage||2 Cup (32 tbs), thinly sliced|
|Carrot||1 Cup (16 tbs), cut into matchsticks|
|Chow mein noodles||3⁄4 Cup (12 tbs)|
|Fresh pineapple||1⁄2 Cup (8 tbs), cubed|
|Dry roasted peanuts||1⁄2 Cup (8 tbs)|
|Chopped fresh cilantro||1⁄2 Cup (8 tbs)|
Preheat grill to high.
Whisk teriyaki sauce, lime juice, ginger, and garlic together in a bowl.
Reserve half the mixture for the salad; pour the rest over scallops in a resealable plastic bag.
Marinate 20 minutes, chilled.
Blanch broccoli and peas in boiling salted water for 1 minute.
Transfer to ice water, then drain.
Toss blanched vegetables in a large bowl with remaining ingredients and reserved dressing.
Grill scallops until cooked through, 2-3 minutes per side, brushing with marinade.
Remove from grill and serve on top of salad.