Teriyaki Scallops

Total Time
20 min
15 min
5 min
Seasoned, steamed vegetables and teriyaki scallops are a wonderful combination. Light and flavorful for spring.


snow peas

1 cup(s), trimmed

uncooked carrot(s)

2 medium, thinly sliced or julienned

dried shiitake mushroom(s)

2 cup(s), trimmed, sliced

uncooked asparagus

¼ pound(s), cut into 3-inch pieces

cooking spray

1 spray(s)

uncooked scallop(s)

1 pound(s)

teriyaki sauce

¼ cup(s)

soy sauce

2 Tbsp

rice vinegar

3 Tbsp


  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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