lemony scallops & cucumber - low-calorie dish
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 ~
prep time
10 Min
cook time
10 Min
method
Saute
yield
4 serving(s)
Ingredients
- 2 tablespoons water
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dillweed
- 1 teaspoon cornstarch
- 1 tablespoon vegetable oil
- 1 pound 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 teaspoon salt
- - pepper to taste
How To Make lemony scallops & cucumber - low-calorie dish
-
Step 1In a small bowl mix water, lemon juice, dill and cornstarch until well blended.
-
Step 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.
-
Step 3Put cucumbers and tomatoes in skillet; stir-fry 2 minutes or until cucumbers are tender-crisp. Remove to same platter.
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Step 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Fish
Category:
Other Sauces
Category:
Seafood
Tag:
#Quick & Easy
Keyword:
#lemon
Keyword:
#cherry
Keyword:
#cucumbers
Keyword:
#tomatoes
Keyword:
#juice
Keyword:
#dillweed
Ingredient:
Seafood
Culture:
American
Method:
Saute
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