Lemony Scallops & Cucumber - Low-Calorie Dish

Carol Junkins

By
@CarolAJ

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 ~

Rating:
★★★★★ 2 votes
Comments:
Serves:
4
Prep:
10 Min
Cook:
10 Min
Method:
Saute

Ingredients

2 Tbsp
water
2 Tbsp
fresh lemon juice
1 Tbsp
chopped fresh dill or 1 teaspoon dried dillweed
1 tsp
cornstarch
1 Tbsp
vegetable oil
1 lb
sea or bay scallops
1 medium
sized cucumber, peeled halved length wise, seeded and cut crosswise in 1/4 inch slices
8
cherry tomatoes, halved
1/2 tsp
salt
pepper to taste

Step-By-Step

1In a small bowl mix water, lemon juice, dill and cornstarch until well blended.
2Heat 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.
3Put cucumbers and tomatoes in skillet; stir-fry 2 minutes or until cucumbers are tender-crisp.
Remove to same platter.
4Stir 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

About this Recipe

Course/Dish: Fish, Other Sauces, Seafood
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy