Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        sea scallops
   3      tablespoons   dry sherry
   3      tablespoons   teriyaki sauce
                        juice and zest of one lemon
   1      teaspoon      cornstarch
   1      tablespoon    water

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.