Grilled Scallop Teriyaki Salad - cooking recipe

Ingredients

1 cup teriyaki sauce (your favorite)
1/4 cup fresh lime juice
2 tablespoons fresh ginger, minced
1 tablespoon garlic, minced
12 large sea scallops (1 1/2 lb.)
1 cup broccoli floret
1 cup snow peas
2 cups napa cabbage, thinly sliced
1 cup carrot, cut in matchsticks
3/4 cup chow mein noodles (commercially fried and dried)
1/2 cup fresh cilantro, chopped
1/2 cup dry roasted peanuts (optional)

Preparation

Preheat grill to high.
Whisk teriyaki sauce, lime juice, ginger and garlic together in a bowl. Reserve half the mixture for the salad; pour the rest over the scallops in a resealable plastic bag. Marinate 20 minutes, chilled.
Blanch broccoli and peas in boiling salted water for 1 minute. Transfer to ice water, then drain. Toss blanched vegetables in a large bowl with remaining ingredients and reserved dressing (marinade). Add dressing a little at a time, tasting after tossing - you may not want to use all the dressing, as it can make your salad too salty (depends on your brand of teriyaki sauce.
Grill scallops until cooked through, 2-3 minutes per side, brushing with marinade. Remove from grill and serve on top of salad.