Seared Scallops Teriyaki
1 cup(s), trimmed
2 medium, thinly sliced or julienned
dried shiitake mushroom(s)
2 cup(s), trimmed
¼ pound(s), cut into 3-inch pieces
- Place snow peas, carrots, mushrooms and asparagus into a steamer over boiling water. Cover and cook until tender, about 3 to 5 minutes.
- 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.
- Toss vegetables with soy sauce and rice vinegar.
- 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.