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.