| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Main course, Seafood | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Zucchini, medium-size |
| 2 | t | Cornstarch |
| 1 | Cl Garlic, minced | |
| 3 | Plum tomatoes, coarsley chop | |
| 2 | t | Lemon juice |
| 1/2 | lb | Sea scallops, quartered |
| 2 | T | Vegetable oil, divided |
| 1 | Med Onion, thinly sliced | |
| 3 | T | Soy sauce, lite |
| 1 | t | Oregano, crumbled |
INSTRUCTIONS
Cut zucchini lengthwise, into long strips, 1/8-inch thick and 1/8-inch wide; set aside. Coat scallops with cornstarch. Heat 1 Tablespoon oil in hot large skillet over high heat. Add scallops and garlic and saute 2 minutes; remove. Heat remaining 1 Tablespoon oil in same pan. Add onions; saute 2 minutes. Reduce heat to medium. Add zuchinni, tomatoes, lite soy sauce, lemon juice and oregano, stirring to combine. Cover and cook 4 minutes; stirring occasionally. Return scallops to pan; cover and cook 30 seconds more. UPL by Dr. Jim Culveyhouse 73330,2525
A Message from our Provider:
“Jesus: the ultimate”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 182
Calories From Fat: 67
Total Fat: 7.5g
Cholesterol: 2.6mg
Sodium: 381.9mg
Potassium: 7.4mg
Carbohydrates: 23.8g
Fiber: 1.2g
Sugar: 3.6g
Protein: 5.1g