Lemony Scallops & Cucumber - Low-Calorie Dish
1 photo of Lemony Scallops & Cucumber - Low-calorie Dish Recipe
By
Carol Junkins
@CarolAJ
1
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 ~
This recipe is from my cookbook Savoring Cape Cod ~
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
How to Make Lemony Scallops & Cucumber - Low-Calorie Dish
- 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
