Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Zucchini, medium-size
2 ts Cornstarch
1 ea Cl Garlic, minced
3 ea Plum tomatoes, coarsley chop
2 ts Lemon juice
1/2 lb Sea scallops, quartered
2 tb Vegetable oil, divided
1 ea 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

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