Light and Lemony Broiled Scallops

Light and Lemony Broiled Scallops Ingredients

1 1/2 lb Sea scallops	Juice and zest of one lemon
3 tb Dry sherry	1 ts Cornstarch
3 tb Teriyaki sauce	1 tb Water

Instructions for Light and Lemony Broiled Scallops

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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Seafood-OtherCuisine: Chinese

More like this...

Western Light Broil with Vegetables

Scallops In Champagne Sauce - Cooking Light Magazine

Queens Scallops Glazed in a Light Cheese Sauce

Pan-Seared Scallops with Light Plum Tomato Sauce And Basil

Bacon-Broiled Scallops

Ingredient Insight - look inside this recipe