Grilled Scallop Teriyaki Salad

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.