Light & Lemony Broiled Scallops Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Sea scallops,
3 tbsp: Dry sherry,
3 tbsp: Teriyaki sauce,
Juice and zest of one lemon,
1 tsp: Cornstarch,
1 tbsp: Water,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp