Lemony Scallops & Cucumber - Low-Calorie Dish
This recipe is from my cookbook Savoring Cape Cod ~
2 Tbspfresh lemon juice
1 Tbspchopped fresh dill or 1 teaspoon dried dillweed
1 Tbspvegetable oil
1 lbsea or bay scallops
1 mediumsized cucumber, peeled halved length wise, seeded and cut crosswise in 1/4 inch slices
8cherry tomatoes, halved
·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.