Teriyaki Scallops
3
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Seasoned, steamed vegetables and teriyaki scallops are a wonderful combination. Light and flavorful for spring.
Ingredients
Snow peas
1 cup(s)
Carrots
2 medium
Dried shiitake mushroom
2 cup(s), sliced
0.25 undefined
Cooking spray
1 spray(s)
Uncooked scallop(s)
1 pound(s)
Teriyaki sauce
0.25 cup(s)
Soy sauce
2 Tbsp
Unseasoned rice vinegar
3 Tbsp
Instructions
1
Place snow peas, carrots, mushrooms and asparagus into a steamer over boiling water; cover and cook until tender, about 3 to 5 minutes.
2
While vegetables are cooking, coat a large nonstick skillet with cooking spray; set over high heat. Add scallops and let brown, about 2 minutes; turn and cook until firm and opaque, about 2 minutes more. Remove from heat and gently stir in teriyaki sauce.
3
Place vegetables in a medium bowl; toss with soy sauce and rice vinegar.
4
Divide vegetables among 4 plates, top with scallops and serve. Yields about 3 ounces of scallops and 1 1/4 cups of vegetables per serving.
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