Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Fresh or frozen Sea Scallops |
| 2 cups | Shredded & peeled Zucchini |
| 2 tablespoons | Oil |
| 2 tablespoons | Herb Mustard |
| 2 teaspoons | Lemon Juice |
| 1 teaspoon | Cornstarch |
| 3 tablespoons | Cashews (optional) |
Halve scallops, if large. In a steamer basket steam zucchini, covered, over boiling water for 2 minutes. Remove from heat; keep warm over hot water.
Heat oil in a skillet. Add half the scallops to skillet; stir-fry 2-3 minutes. Remove from skillet. Repeat with remaining scallops; remove.
Combine 1\\4 cup water, mustard, lemon juice, and cornstarch; add to skillet. Cook and stir till bubbly; cook 2 minutes more. Serve scallops with zucchini. Spoon sauce over; sprinkle with cashews.
Serves 4
Recipe By : Grandma's Recipes From: Marjorie Scofield Date: 04-03-95 (160) Fido: Recipes