Our light and lemony scallops are every seafood lovers dream! Learn how to make them with this recipe from our seafood department!


1 ½ lbs. Sea Scallops
3 tbsp. Dry Sherry
3 tbsp. Teriyaki Sauce
Juice & zest of one Lemon
1 tsp. Cornstarch
1 tbsp. Water


  1. Combine scallops, sherry, teriyaki sauce, juice and zest of lemon in a shallow dish. Marinate at least 2 hours.
  2. Remove the scallops from the marinade, put the marinade aside, and broil the scallops 3 inches from the heat for 3 minutes. Keep warm while you prepare the sauce.
  3. Dissolve the corn starch in water.
  4. Return to a boil and boil for 1 minute.
  5. Pour over the scallops and serve over rice or serve as an appetizer with the leftover sauce on the side for dipping. Serves 3.
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