Light and lemony broiled scallops
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Sea scallops |
| 3 | tablespoons | Dry sherry |
| 3 | tablespoons | Teriyaki sauce |
| Juice and zest of one lemon | ||
| 1 | teaspoon | Cornstarch |
| 1 | tablespoon | Water |
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, 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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