Preparation:
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 sauté 2 minutes; remove. Heat remaining 1 Tablespoon oil in same pan. Add onions; sauté 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. |
