Title: Light & lemony broiled scallops
 Categories: Chinese, Seafood
      Yield: 6 Servings
 
  1 1/2 lb Sea scallops
      3 tb Dry sherry
      3 tb Teriyaki sauce
           Juice and zest of one lemon
      1 ts Cornstarch
      1 tb 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.