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Light and Lemony Scallops

Light and Lemony Scallops

Preparation Time:
Cook time:
Yield: 6 servings


1 1/2 lbs Scallops
3 Tbsp Dry Sherry
3 Tbsp Teriyaki Sauce
1 Lemon, juice and zest
1 tsp Cornstarch
1 Tbsp Water


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.

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