Light & Lemon Scallops

By á-1839

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

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.