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    You are in: Home / Recipes / Grilled Scallop Teriyaki Salad Recipe
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    Grilled Scallop Teriyaki Salad

    Grilled Scallop Teriyaki Salad. Photo by dianegrapegrower

    1/2 Photos of Grilled Scallop Teriyaki Salad

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    dianegrapegrower's Note:

    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.

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    Units: US | Metric


    1. 1
      Preheat grill to high.
    2. 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. 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. 4
      Grill scallops until cooked through, 2-3 minutes per side, brushing with marinade. Remove from grill and serve on top of salad.

    Ratings & Reviews:

    • on April 01, 2011


      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.

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    • on June 10, 2009


      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.)

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    • on March 28, 2009


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

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    Nutritional Facts for Grilled Scallop Teriyaki Salad

    Serving Size: 1 (279 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 139.3
    Calories from Fat 4
    Total Fat 0.5 g
    Saturated Fat 0.1 g
    Cholesterol 10.8 mg
    Sodium 2969.4 mg
    Total Carbohydrate 22.2 g
    Dietary Fiber 2.2 g
    Sugars 13.5 g
    Protein 11.9 g

    The following items or measurements are not included:

    chow mein noodles

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