Menu Enter a recipe name, ingredient, keyword...

Light & Lemon Scallops


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 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


Servings 3
Preparation time 10mins
Cooking time 20mins


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.

You'll also love

Review this recipe

Lemon Fluff Jello Lemon Chiffon Cake