Photo of Seared Scallops Teriyaki by WW

Seared Scallops Teriyaki

1 - 2
PersonalPoints™ per serving
Total Time
30 min
20 min
10 min
Luscious scallops, seared until golden and nestled in a mound of spring vegetables, make a showy and elegant presentation: low-fat and high-style.


Snow peas

1 cup(s), trimmed

Uncooked carrot(s)

2 medium, thinly sliced or julienned

Dried shiitake mushroom(s)

2 cup(s), trimmed

Uncooked asparagus

¼ pound(s), cut into 3-inch pieces

Uncooked scallop(s)

1 pound(s)

Teriyaki sauce

¼ cup(s)

Soy sauce

2 tbsp(s)

Rice vinegar

3 tbsp(s)


  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.