Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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