Light & Lemony Broiled Scallops
Yield
6 servingsPrep
130 minCook
10 minReady
140 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
sea scallops
|
|
| 3 | tablespoons |
sherry
dry |
|
| 3 | tablespoons |
teriyaki sauce
|
|
| 1 | x |
lemon
juice and zest of |
*
|
| 1 | teaspoon |
cornstarch
|
|
| 1 | tablespoon |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
sea scallops
|
|
| 45 | ml |
sherry
dry |
|
| 45 | ml |
teriyaki sauce
|
|
| 1 | x |
lemon
juice and zest of |
*
|
| 5 | ml |
cornstarch
|
|
| 15 | ml |
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.
