Grilled Scallop Teriyaki Salad

By cserumga

Per 1 1/2 cups salad, 3 scallops: 358 calories, 14g total fat, 44g carb, 1358mg sodium, 4g fiber, 15g protein

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 pineapple, cubed
• 1/2 cup fresh cilantro, chopped
• 1/2 cup dry roasted peanuts (optional)

Preparation

Step 1

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 the 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 (marinade).

Grill scallops until cooked through, 2-3 minutes per side, brushing with marinade. Remove from grill and serve on top of salad.