Zucchini with Scallops
Ingredients
- 1 1/2 pound zucchini, medium-size
- 2 tsp cornstarch
- 1 clove garlic, minced
- 3 plum tomatoes, coarsely chop
- 2 tsp lemon juice
- 1/2 pound sea scallops, quartered
- 2 Tbsp vegetable oil, divided
- 1 med onion, thinly sliced
- 3 Tbsp soy sauce, lite
- 1 tsp oregano, crumbled
Instructions
Yield: 4 servings. 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 zucchini, 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.