| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Chinese, Seafood | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | Sea scallops |
| 3 | T | Dry sherry |
| 3 | T | Teriyaki sauce |
| Juice and zest of one lemon | ||
| 1 | t | Cornstarch |
| 1 | T | Water |
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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