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.
- 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)
- 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 the 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 (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.
- Grill scallops until cooked through, 2-3 minutes per side, brushing with marinade. Remove from grill and serve on top of salad.
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.
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.)
Great salad. I loved the marinade! The scallops were nice and sweet and the salad was crunchy. Great recipe! I love the photo!