Photo of Seared Teriyaki Scallops by WW

Seared Teriyaki Scallops

3
1
1
SmartPoints® value per serving
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy
Succulent Scallops, lightly seared until golden, nestled on a mound of spring vegetables make for an elegant presentation.

Ingredients

Mange-tout

125 g, trimmed

Carrots, raw

2 medium, peeled and cut into thin sticks

Mushrooms

250 g, shiitake, wiped and trimmed

Asparagus, raw

150 g, (5.5 oz) trimmed so they are about 8 cm long

Soy Sauce

2 tablespoons, dark

Rice Wine Vinegar

3 tablespoons

Scallops, steamed

450 g

Teriyaki Sauce

4 teaspoons, level

Instructions

  1. Place the prepared mange tout, carrots, mushrooms and asparagus into a steamer placed over boiling water.Cover and steam for 5 minutes.
  2. 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.
  3. 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.