Teriyaki Scallops

Teriyaki Scallops
Serve with a steamed asparagus.

Servings: 4

• 2 tablespoons low sodium soy sauce
• 1 tablespoon rice wine
• 2 teaspoons sake or dry sherry
• 1 teaspoon granulated sugar
• 1 pound large scallops
• 1/4 teaspoon kosher salt
• 1 tablespoon vegetable oil

Combine soy sauce, rice wine, sake (or dry sherry) and sugar in medium bowl and stir until sugar is dissolved. Add scallops and let stand for 30 minutes, turning occasionally.

Drain scallops, reserving marinade. Preheat broiler. Line broiler pan with foil. Brush broiler rack with vegetable oil. Place scallops on rack. Brush lightly with marinade. Broil about 4 inches from heat source 4-5 minutes or until brown.

Turn scallops with tongs and brush lightly with marinade. Broil 4 to 5 minutes or just until scallops are opaque in center. Serve immediately.

Per Serving: 116 Calories; 1g Fat (7.2% calories from fat); trace Saturated Fat; 19g Protein; 5g Carbohydrate; trace Dietary Fiber; 37mg Cholesterol; 601mg Sodium. Exchanges: 2 1/2 Lean Meat; 0 Vegetable; 0 Other Carbohydrates.