---------- Recipe via Meal-Master (tm) v8.02
  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.