Light and Lemony Broiled Scallops
1 1/2 lb Sea scallops 3 tb Dry sherry 3 tb Teriyaki sauce Juice and zest of one lemon 1 ts Cornstarch 1 tb Water Combine the scallops, sherry, teriyaki sauce, juice and zest of lem...
Ingredients
- 11/2 lb sea scallops
- 3tbsp dry sherry
- 3tbsp teriyaki sauce
- 1tbsp water
Directions
- 1
1 1/2 lb Sea scallops 3 tb Dry sherry 3 tb Teriyaki sauce Juice and zest of one lemon 1 ts Cornstarch 1 tb Water Combine the scallops, sherr
- 2
MArinate at least 2 hours or overnight in the refrigerator
- 3
Remove the scallops from the marinade, remove the marinade, and broil 3 inches from heat for 3 minutes
- 4
Keep warm while you prepare the sauce
- 5
Dissolve the cornstarch in water
- 6
Bring the reserved marinade to a boil and add the cornstarch in water
- 7
Return to a boil and boil for 1 minute
- 8
Pour over the scallops and serve over rice or serve as an appetizer with the sauce on the side for dipping.