Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Sea scallops

  2. 3 tablespoons 45ml Dry sherry

  3. 3 tablespoons 45ml Teriyaki sauce Juice and zest of one lemon

  4. 1 teaspoon 5ml Cornstarch

  5. 1 tablespoon 15ml Water

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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