Seared Scallops Teriyaki
1
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Luscious scallops, seared until golden and nestled in a mound of spring vegetables, make a showy and elegant presentation: low-fat and high-style.
Ingredients
Snow peas
1 cup(s), trimmed
Carrots
2 medium, thinly sliced or julienned
Dried shiitake mushrooms
2 cup(s), trimmed
Asparagus
¼ pound(s), cut into 3-inch pieces
Uncooked scallops
1 pound(s)
Teriyaki sauce
¼ cup(s)
Soy sauce
2 tbsp(s)
Unseasoned rice vinegar
3 tbsp(s)
Instructions
1
Place snow peas, carrots, mushrooms and asparagus into a steamer over boiling water. Cover and cook until tender, about 3 to 5 minutes.
2
While vegetables are cooking, heat a nonstick skillet over high heat. Add scallops and let brown, about 2 minutes. Turn and cook until firm and opaque, about 2 minutes more. Remove from heat and add teriyaki sauce.
3
Toss vegetables with soy sauce and rice vinegar.
4
Divide vegetables among 4 plates, top with scallops and serve. Yields about 3 ounces of scallops and 1 1/4 cups of vegetables per serving.
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