Zucchini with Scallops

Ingredients

1 1/2 pound zucchini, medium-size
2 tsps cornstarch
1 clove garlic, minced
3 plum tomatoes, coarsely chop
2 tsps lemon juice
1/2 pound sea scallops, quartered
2 Tbsp vegetable oil, divided
1 med onion, thinly sliced
3 Tbsp soy sauce, lite
1 tsp oregano, crumbled

Instructions

Yield: 4 servings. 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.