Zoodles with Scallops
- 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
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
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
