Light and Lemony Scallops


  • 750g scallop meat
  • 3 tbsp. dry sherry
  • 3 tbsp. teriyaki sauce
  • Juice and zest of 1 lemon
  • 1 tsp. cornstarch
  • 1 tbsp. water


  1. Combine the scallop meat, 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 and reserve the marinade.
  4. Place scallops on a broiling pan and broil 3 inches from the heat for 3 minutes.
  5. Keep warm while you prepare the sauce.
  6. Dissolve the cornstarch in water.
  7. Bring reserved marinade to a boil and add the cornstarch/water mix.
  8. Return to the boil and boil for 1 minute.
  9. Pour over the scallops and serve over rice or serve as an appetizer with the sauce on the side for dipping.

Serves 6.

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