Light & Lemon Scallops
By á-1839
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Ingredients
- 1 1/2 llbs scallops
- 3 Tbsp Dry sherry
- 3 Tbsp Teriyaki Sauce
- Juice and zest of one lemon
- 1 Tsp cornstarch
- 1 Tbsp water
Details
Servings 3
Preparation time 10mins
Cooking time 20mins
Preparation
Step 1
Combine scallops, sherry, teriyaki sauce. juice & zest of lemon in a shallow dish. Marinate at least 2 hours or overnight in the fridge.
Place scallops on a broiling pan & broil 3 inches from heat for 3 minutes. Keep warm while you prepare sauce. Dissolve the cornstarch in water. Bring the reserved marinade to a boil and add the cornstarch/water mix. Return to a boil for 1 minute. Pour over the sallops and serve over rice or serve as an appetizer with the sauce on the side for dipping.
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