Grilled Scallop Teriyaki Salad

• 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)

1. Preheat grill to high.
2. 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.
3. 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.
4. Grill scallops until cooked through, 2-3 minutes per side, brushing with marinade. Remove from grill and serve on top of salad.

teriyaki sauce, lime juice, fresh ginger, garlic, broccoli floret, snow peas, cabbage, carrot, mein noodles, fresh cilantro, peanuts

Taken from www.food.com/recipe/grilled-scallop-teriyaki-salad-361971 (may not work)