Light And Lemony Broiled Scallops Recipe - Cooking Index
Light And Lemony Broiled Scallops Recipe - Cooking Index
| 1 1/2 lbs | 681g / 24oz | Sea scallops |
| 3 tablespoons | 45ml | Dry sherry |
| 3 tablespoons | 45ml | Teriyaki sauce |
| Juice and zest of one lemon | ||
| 1 teaspoon | 5ml | Cornstarch |
| 1 tablespoon | 15ml | Water |
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:
Cooking Light, Oct 1993, page 126
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