Grilled Scallop Teriyaki Salad

READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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 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.
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