| 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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