Lemony Scallops & Cucumber - Low-Calorie Dish

Name: Lemony Scallops & Cucumber - Low-Calorie Dish
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: American
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

By Carol Junkins
@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 votes5

Comments:

23 Comments

Serves:

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
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How to Make Lemony Scallops & Cucumber - Low-Calorie Dish

Step-by-Step

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