SEARED SCALLOPS TERIYAKI

Steps:

• 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.