Light and Lemony Scallops

750gr scallop meat

3 tbsp. dry sherry

3 tbsp. teriyaki sauce

Juice and zest of 1 lemon

1 tsp. cornstarch

1 tbsp. water

• Combine the scallop meat, 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 form the marinade and reserve the marinade.

• Place scallops on a broiling pan and broil 3 inches from the heat for 3 minutes.

• Keep warm while you prepare the sauce.

• Dissolve the cornstarch in water.

• Bring reserved marinade to a boil and add the cornstarch/water mix.

• Return to the 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.

• Serves 6.