Grilled Scallop Teriyaki Salad

READY IN: 30mins
Recipe by dianegrapegrower

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.

Top Review by Julie F

I have to say this isn't my favorite way to have scallops, but because as dianegrapegrower states, teriyaki quality varies greatly, I don't want to discourage other people from trying it. Perhaps I might like it better if I had a different type of sauce. I used 1/2 Lawry's teriyaki basting sauce and 1/2 Kikkoman's teriyaki sauce. I didn't like the tang that those sauces gave it. Also, the salad had three different temperatures that I wasn't crazy about. The cabbage and carrot part was pretty much room temperature, the blanched broccoli and peapods were cold, and the scallops were warm. I would allow the broccoli and peapods to come to room temperature next time. I did like the number of veggies in the salad, as well as the crunch from the chow mein noodles and the peanuts. This is a great idea. I would just make the above changes the next time I make it.

Ingredients Nutrition


  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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