Zoodles with scallops
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Zucchini, medium-size |
| 2 | teaspoons | Cornstarch |
| 1 | each | Cl Garlic, minced |
| 3 | eaches | Plum tomatoes, coarsley chop |
| 2 | teaspoons | Lemon juice |
| ½ | pounds | Sea scallops, quartered |
| 2 | tablespoons | Vegetable oil, divided |
| 1 | each | Med Onion, thinly sliced |
| 3 | tablespoons | Soy sauce, lite |
| 1 | teaspoon | Oregano, crumbled |
Directions
Cut zucchini lengthwise, into long strips, ⅛-inch thick and ⅛-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