1 1/2 lb Sea scallops
3 tb Dry sherry
3 tb Teriyaki sauce
Juice and zest of one lemon
1 ts Cornstarch
1 tb 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, 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.
