Zoodles With Scallops

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Zucchini - medium-size
2 teaspoons	10ml	Cornstarch
1		Garlic - minced
3		Plum tomatoes - coarsely chop
2 teaspoons	10ml	Lemon juice
1/2 lb	227g / 8oz	Sea scallops - quartered
2 tablespoons	30ml	Vegetable oil - divided
1		Onion - thinly sliced
3 tablespoons	45ml	Soy sauce - lite
1 teaspoon	5ml	Oregano - crumbled

Recipe 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 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.

Source:
Unknown Cooking Magazine

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