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Zoodles with scallops

Yield: 4 Servings

Ingredients:

• 1 1/2 lb Zucchini medium-size
• 2 ts Cornstarch
• 1 ea Cl Garlic minced
• 3 ea Plum tomatoes coarsley chop
• 2 ts Lemon juice
• 1/2 lb Sea scallops quartered
• 2 tb Vegetable oil divided
• 1 ea Med Onion thinly sliced
• 3 tb Soy sauce lite
• 1 ts 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

Instructions:

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 zuchinni 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. UPL by Dr. Jim Culveyhouse 73330 2525

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