Grilled Scallop Teriyaki Salad |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Asian flavors blend for a tasty main course salad. The quality of the dressing is highly dependent on your choice of teriyaki sauce. We like Trader Joe's Soyaki. Updated 6/11/09 to clarify that chow mein noodles are commercially fried, prepared noodles. Marinade and dressing are the same. Ingredients:
1 cup teriyaki sauce (your favorite) |
1/4 cup fresh lime juice |
2 tablespoons fresh ginger, minced |
1 tablespoon garlic, minced |
12 large sea scallops (1 1/2 lb.) |
1 cup broccoli floret |
1 cup snow peas |
2 cups napa cabbage, thinly sliced |
1 cup carrot, cut in matchsticks |
3/4 cup chow mein noodles (commercially fried and dried) |
1/2 cup fresh cilantro, chopped |
1/2 cup dry roasted peanuts (optional) |
Directions:
1. Preheat grill to high.
2. Whisk teriyaki sauce, lime juice, ginger and garlic together in a bowl. Reserve half the mixture for the salad; pour the rest over the scallops in a resealable plastic bag. Marinate 20 minutes, chilled.
3. 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 (marinade). Add dressing a little at a time, tasting after tossing - you may not want to use all the dressing, as it can make your salad too salty (depends on your brand of teriyaki sauce.
4. Grill scallops until cooked through, 2-3 minutes per side, brushing with marinade. Remove from grill and serve on top of salad.
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