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Ingredientes
- 1 1/2 lb Sea scallops
- 3 Tbsp. Dry sherry
- 3 Tbsp. Teriyaki sauce Juice and zest of one lemon
- 1 tsp Cornstarch
- 1 Tbsp. Water
Direcciones
- Combine the scallops, sherry, teriyaki sauce, juice and zest of lemon in a shallow dish. MArinate at least 2 hrs or possibly overnight in the refrigerator.
- Remove the scallops from the marinade, remove the marinade, and broil 3 inches from heat for 3 min. Keep hot while you prepare the sauce.
- Dissolve the cornstarch in water. Bring the reserved marinade to a boil and add in the cornstarch in water. Return to a boil and boil for 1 minute. Pour over the scallops and serve over rice or possibly serve as an appetizer with the sauce on the side for dipping.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 6 servings | |
| Calories 113 | |
| Calories from Fat 8 | 7% |
| Total Fat 0.86g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 183mg | 8% |
| Potassium 372mg | 11% |
| Total Carbs 4.09g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.57g | 0% |
| Protein 19.04g | 30% |
