Preparation:
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. |
