LEMONY SCALLOPS & CUCUMBER - LOW-CALORIE DISH
Try to get the Sea Scallops if you can ~ and a steamed small red-skinned potatoes and a tossed green salad would go well with this Low-Calorie dish. This recipe is from my cookbook Savoring Cape Cod ~
Provided by Carol Junkins
Categories Seafood
Time 20m
Number Of Ingredients 10
Steps:
- 1. In a small bowl mix water, lemon juice, dill and cornstarch until well blended.
- 2. Heat oil in a large skillet or wok over medium-high heat until hot but not smoking. Add scallops; stir fry 2 to 3 minutes (depending on size of scallops) until opaque. Remove with slotted spoon to serving platter.
- 3. Put cucumbers and tomatoes in skillet; stir-fry 2 minutes or until cucumbers are tender-crisp. Remove to same platter.
- 4. Stir lemon juice mixture; pour into skillet and stir until it boils and thickens. Add scallops, vegetables, salt and pepper; toss with sauce to coat evenly. Heat through. Serves 4
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