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.