• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Zoodles with Scallops

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • 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

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