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lemony scallops & cucumber - low-calorie dish

★★★★★ 2 Reviews
CarolAJ avatar
By Carol Junkins
from Hanson, MA

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 ~

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★★★★★ 2 Reviews
serves 4
prep time 10 Min
cook time 10 Min
method Saute

Ingredients For lemony scallops & cucumber - low-calorie dish

  • 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 md
    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

  • 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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