Lemony Scallops & Cucumber - Low-Calorie Dish

1
Carol Junkins

By
@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 votes

Comments:
Serves:
4
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

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

Step-by-Step

  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

Printable Recipe Card

About Lemony Scallops & Cucumber - Low-Calorie Dish

Course/Dish: Fish Other Sauces Seafood
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy



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