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Combine the scallops, sherry, teriyaki sauce, juice and zest of lemon in a shallow dish. Marinate at least 2 hours or overnight in the refrigerator. Remove the scallops
from the marinade and reserve the marinade. Place scallops on a broiling pan and broil 3 inches from heat for 3 minutes. Keep warm while you prepare the sauce. Dissolve the cornstarch in water. Bring
the reserved marinade to a boil and add the cornstarch/water mix. Return to a boil and boil for 1 minute. Pour over the scallops and serve over rice or serve as an appetizer with the sauce on the
side for dipping. Servings: 6.
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