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Light and lemony broiled scallops
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| Artist: |
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| Categories: |
Asian, Broiled, Fruits, Light, Scallops, Seafood |
| Yield: |
6 |
| Rating: |
0 |
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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 |
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Procedures:
| 1 | Combine the scallops, sherry, teriyaki sauce, juice and zest of lemon in a shallow dish. | | 2 | Marinate at least 2 hours or overnight in the refrigerator. | | 3 | Remove the scallops from the marinade, remove the marinade, and broil 3 inches from heat for 3 minutes. | | 4 | Keep warm while you prepare the sauce. | | 5 | Dissolve the cornstarch in water. | | 6 | Bring the reserved marinade to a boil and add the cornstarch in water. | | 7 | Return to a boil and boil for 1 minute. | | 8 | Pour over the scallops and serve over rice or serve as an appetizer with the sauce on the side for dipping |
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