| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Seafood, Main course |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Zucchini, medium-size |
| 2 |
ts |
Cornstarch |
| 1 |
|
Cl Garlic, minced |
| 3 |
|
Plum tomatoes, coarsley chop |
| 2 |
ts |
Lemon juice |
| 1/2 |
lb |
Sea scallops, quartered |
| 2 |
tb |
Vegetable oil, divided |
| 1 |
|
Med Onion, thinly sliced |
| 3 |
tb |
Soy sauce, lite |
| 1 |
ts |
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
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