Ingredients
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1 cup teriyaki sauce (your favorite)
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1/4 cup fresh lime juice
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2 tablespoons fresh ginger, minced
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1 tablespoon garlic, minced
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12 large sea scallops (1 1/2 lb.)
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1 cup snow peas
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2 cups napa cabbage, thinly sliced
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3/4 cup chow mein noodles (commercially fried and dried)
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1/2 cup fresh cilantro, chopped
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1/2 cup dry roasted peanuts
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1 cup carrot, cut in matchsticks
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1 cup broccoli floret
Instructions
- 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.