LIGHT AND LEMONY SCALLOPS

1 1/2 lbs scallops
3 tbsp dry sherry
3 tbsp teriyaki sauce
juice and zest of one lemon
1 tsp cornstarch
1 tbsp water
hot cooked rice (optional, for serving)

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