Teriyaki Scallop and Spinach Salad

Smartpoints value per serving
Total Time
24 min
14 min
10 min
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.


dark sesame oil

1 Tbsp

uncooked scallop(s)

1½ pound(s), Sea variety

ginger root

1 Tbsp, fresh, peeled and minced

uncooked scallion(s)

2 medium, chopped

unsweetened orange juice

½ cup(s)

teriyaki sauce

¼ cup(s)


2 Tbsp

fresh spinach

8 cup(s), baby leaves

sweet red pepper(s)

1 small

rice cracker(s)

2 oz, about 32, Japanese variety


  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.


Rice crackers add a wonderful crisp texture and Japanese flavor here. If you want extra, add a POINT for every 8 rice crackers.To get nicely browned scallops, it’s best to cook them in one layer in the skillet. If your skillet is not big enough, cook the scallops in two batches.

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