Zucchini with Scallops
Yield: 4 servings
 
1 1/2 lb zucchini, medium-size
2 tsp cornstarch
1 clove garlic, minced
3 plum tomatoes, coarsely chop
2 tsp lemon juice
1/2 lb sea scallops, quartered
2 Tbsp vegetable oil, divided
1 med onion, thinly sliced
3 Tbsp soy sauce, lite
1 tsp oregano, crumbled
 
Cut zucchini lengthwise, into long strips, 1/8-inch thick and
1/8-inch wide; set aside. Coat scallops with cornstarch. Heat 1
Tablespoon oil in hot large skillet over high heat. Add scallops
and garlic and saute 2 minutes; remove. Heat remaining 1 Tablespoon  
oil in same pan. Add onions; saute 2 minutes. Reduce heat to medium.
Add zucchini, tomatoes, lite soy sauce, lemon juice and oregano,
stirring to combine. Cover and cook 4 minutes; stirring occasionally.
Return scallops to pan; cover and cook 30 seconds more.