Teriyaki Scallop and Spinach Salad

6
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 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)

honey

2 Tbsp

fresh spinach

8 cup(s), baby leaves

sweet red pepper(s)

1 small

rice cracker(s)

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.

Notes

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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