Light and Lemony Scallops

  • Preparation Time: 2 hours, 5 minutes
  • Cook time: 5 minutes
  • Yield: 6 servings


  • 1 1/2 lbs Scallops
  • 3 Tbsp Dry Sherry
  • 3 Tbsp Teriyaki Sauce
  • 1 Lemon, juice and zest
  • 1 tsp Cornstarch
  • 1 Tbsp 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 and reserve the marinade.

Place scallops on a broiling pan 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/water mix. 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.