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Grilled Scallop Teri Yaki Salad

Country.Chef's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Grilling
Dish: 
Salad
Ingredient: 
Scallop
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes
Servings: 
4

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