Lemony Scallops & Cucumber - Low-Calorie Dish
1 photo of Lemony Scallops & Cucumber - Low-calorie Dish
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
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2 Tbspwater
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2 Tbspfresh lemon juice
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1 Tbspchopped fresh dill or 1 teaspoon dried dillweed
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1 tspcornstarch
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1 Tbspvegetable oil
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1 lbsea or bay scallops
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1 mediumsized cucumber, peeled halved length wise, seeded and cut crosswise in 1/4 inch slices
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8cherry tomatoes, halved
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1/2 tspsalt
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·pepper to taste
How to Make Lemony Scallops & Cucumber - Low-Calorie Dish
- In a small bowl mix water, lemon juice, dill and cornstarch until well blended.
- 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.
- Put cucumbers and tomatoes in skillet; stir-fry 2 minutes or until cucumbers are tender-crisp.
Remove to same platter. - 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
