02-04-2005, 03:31 AM
Ingredients:
1 1/2 lbs Scallops
3 Tbsp Dry Sherry
[black][size 3]3 Tbsp Teriyaki Sauce
[/size][/black][black][size 3] juice and zest of one Lemon
1 tsp Cornstarch
1 Tbsp Water[/size][/black]
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 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. Servings: 6.
1 1/2 lbs Scallops
3 Tbsp Dry Sherry
[black][size 3]3 Tbsp Teriyaki Sauce
[/size][/black][black][size 3] juice and zest of one Lemon
1 tsp Cornstarch
1 Tbsp Water[/size][/black]
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 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. Servings: 6.