Grilled Scallop Teri Yaki Salad Recipe
Ingredients
| 1 cup purchased teriyaki grill sauce | ||
| Lime juice | 1/4 Cup (16 tbs) | |
| Ginger | 2 Tablespoon, minced | |
| Garlic | 1 Tablespoon, minced | |
| 12 sea scallops (1 1/2 lb.) | ||
| Broccoli florets | 1 Cup (16 tbs) | |
| Snow peas | 1 Cup (16 tbs) | |
| Napa cabbage | 2 Cup (16 tbs), thinly sliced | |
| 1 cup carrot, cut into matchsticks | ||
| Chow mein noodles | 3/4 Cup (16 tbs) | |
| Pineapple | 1/2 Cup (16 tbs), cubed | |
| Dry roasted peanuts | 1/2 Cup (16 tbs) | |
| Cilantro | 1/2 Cup (16 tbs), chopped | |
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.
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.
Chef
