Seared Teriyaki Scallops
125 g, trimmed
2 medium, peeled and cut into thin sticks
250 g, shiitake, wiped and trimmed
150 g, (5.5 oz) trimmed so they are about 8 cm long
2 tablespoons, dark
Rice Wine Vinegar
4 teaspoons, level
- Place the prepared mange tout, carrots, mushrooms and asparagus into a steamer placed over boiling water.Cover and steam for 5 minutes.
- While the vegetables are cooking, heat a non-stick frying pan and spray lightly with low-fat cooking spray. Add the scallops and cook for 2 minutes on each side so they lightly brown, add the teriyaki sauce and remove from the heat.
- Toss the steamed vegetables with the soy sauce and rice wine vinegar then divide between 4 serving plates. Top each plate with the scallops and serve hot.