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Ingredients
1 1/2 lbs Alaskan Scallops
3 Tbsp Dry Sherry
3 Tbsp Teriyaki Sauce
juice and zest of one Lemon
1 tsp Cornstarch
1 Tbsp Water
Directions
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, remove the marinade, 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 in water. 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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