Teriyaki Scallop and Spinach Salad
6
Points®
Total time: 24 min • Prep: 14 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
The key to this salad is getting the freshest scallops you can find. Scallops should have a slightly sweet smell of the sea and not be at all fishy-smelling.
Ingredients
Dark sesame oil
1 Tbsp
Uncooked scallops
1½ pound(s), Sea variety
Fresh ginger
1 Tbsp, fresh, peeled and minced
Scallions
2 medium, chopped
Unsweetened orange juice
½ cup(s)
Teriyaki sauce
¼ cup(s)
Honey
2 Tbsp
Spinach
8 cup(s), baby leaves
Red bell pepper
1 small
Rice crackers
2 oz, about 32, Japanese variety
Instructions
1
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.
2
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.
3
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.
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