CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood |
Chinese |
Chinese, Seafood |
6 |
Servings |
INGREDIENTS
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 |
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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