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

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