Zoodles With Scallops Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Zucchini, medium-size
2 tsp: Cornstarch,
1 each: Cl Garlic, minced
3 each: Plum tomatoes, coarsley chop
2 tsp: Lemon juice,
1/2 lbs: Sea scallops, quartered
2 tbsp: Vegetable oil, divided
1 each: Med Onion, thinly sliced
3 tbsp: Soy sauce, lite
1 tsp: Oregano, crumbled
Directions:
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
Source from luhu.jp
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
Source from luhu.jp