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seared scallops teriyaki




Source of Recipe


weightwatchers.ca


List of Ingredients




1 cup snow peas, trimmed
2 medium carrot(s), thinly sliced or julienned
2 cup shiitake mushrooms, trimmed
1/4 pound asparagus, cut into 3-inch pieces
1 pound scallops
1/4 cup teriyaki sauce
2 Tbsp soy sauce
3 Tbsp rice vinegar


Recipe



Place snow peas, carrots, mushrooms and asparagus into a steamer over boiling water. Cover and cook until tender, about 3 to 5 minutes.


While vegetables are cooking, heat a nonstick skillet 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 add teriyaki sauce.


Toss vegetables with soy sauce and rice vinegar.


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.