Teriyaki Scallop and Spinach Salad
Dark sesame oil
1½ pound(s), Sea variety
1 Tbsp, fresh, peeled and minced
2 medium, chopped
Unsweetened orange juice
8 cup(s), baby leaves
Sweet red pepper(s)
2 oz, about 32, Japanese variety
- Heat 2 teaspoons of the oil in a very large nonstick skillet over medium-high heat. Add the scallops and cook until lightly browned on the outside and opaque in the center, 2–3 minutes on each side. Transfer to a plate and set aside.
- Wipe out the skillet with a paper towel, add the remaining 1 teaspoon oil, and set over medium-high heat. Add the ginger and scallions; cook, stirring, until fragrant, about 30 seconds. Add the orange juice, teriyaki sauce, and honey; cook, stirring, until slightly thickened, 1 1⁄2–2 minutes.
- Divide the spinach among 4 plates. Top each plate evenly with the scallops and the bell pepper. Drizzle each salad with about 3 tablespoons of the orange mixture. Serve with the rice crackers. Yields 1 salad and 8 rice crackers per serving.