Grilled Scallop Teriyaki Salad
Elevate your salad game with this Grilled Scallop Teriyaki Salad—a vibrant blend of tender, golden-seared sea scallops marinated in savory teriyaki sauce, paired with crisp mixed greens, refreshing cucumber, crunchy julienned carrot, and sweet red bell pepper. This quick and easy recipe shines with a balance of textures and flavors, enhanced by a drizzle of teriyaki dressing and the nutty crunch of toasted sesame seeds. Perfect for a light yet satisfying meal, this salad is finished with a squeeze of lime for a zesty burst of freshness. Ready in just 30 minutes, it’s a gourmet dish that’s as healthy as it is delicious, ideal for a weeknight dinner or an elegant lunch.
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Recipe Information
Ingredients
- 12 pieces large sea scallops
- 0.25 cup teriyaki sauce
- 2 tablespoons olive oil
- 6 cups mixed salad greens
- 1 medium cucumber
- 1 medium carrot
- 1 small red bell pepper
- 2 stalks green onions
- 1 tablespoon sesame seeds
- 1 small lime
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Pat the sea scallops dry with a paper towel and season them lightly with salt and black pepper. Set aside.
In a small bowl, set aside 2 tablespoons of the teriyaki sauce to drizzle over the finished salad.
Pour the remaining teriyaki sauce into a shallow dish. Add the scallops and let them marinate for 5-10 minutes, turning them once halfway.
While the scallops are marinating, prepare the salad. Thinly slice the cucumber, julienne the carrot, and slice the red bell pepper into thin strips. Chop the green onions finely.
In a large salad bowl, combine the mixed salad greens, cucumber, carrot, red bell pepper, and green onions. Toss to mix evenly.
Preheat a grill or grill pan over medium-high heat. Lightly brush the grill with 1 tablespoon of olive oil to prevent sticking.
Remove the scallops from the marinade and grill them for 3-4 minutes per side, or until they develop golden grill marks and are cooked through. Brush them with some of the reserved marinade while grilling for added flavor.
Once cooked, take the scallops off the grill and let them rest for 2 minutes.
Drizzle the remaining 1 tablespoon of olive oil and the reserved 2 tablespoons of teriyaki sauce over the salad. Toss gently to coat.
Divide the salad into four portions and top each with three grilled scallops.
Sprinkle the salad with sesame seeds and serve with a wedge of lime on the side for added zest.
Nutrition Facts
Calories |
228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 1565 mg | 68% | |
| Total Carbohydrate | 16.9 g | 6% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 5.7 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 662 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
