Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        zucchini -- medium-size
   2      teaspoons     cornstarch
   1      cloves        garlic -- minced
   3                    plum tomatoes -- coarsely chop
   2      teaspoons     lemon juice
     1/2  pound         sea scallops -- quartered
   2      tablespoons   vegetable oil -- divided
   1      medium        onion -- thinly sliced
   3      tablespoons   soy sauce -- lite
   1      teaspoon      oregano -- crumbled

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.