Grilled Scallop Teriyaki Salad

Total Time
Prep 20 mins
Cook 10 mins

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 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.
Most Helpful

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.

Julie F April 01, 2011

I really liked this one. I'm glad there are left overs for lunch tomorrow! It is an easy, quick, healthy (veggie packed) dish!! Next time I will add double the broccoli. My only complaint would be that the directions were a little a bit confusing (no mention of cooking the chow mein or adding the reserved marinade.)

Amber Dawn June 10, 2009

Great salad. I loved the marinade! The scallops were nice and sweet and the salad was crunchy. Great recipe! I love the photo!

susie cooks March 28, 2009