Categories: Seafood, Main course 
      Yield: 4 servings 
  
  1 1/2 lb Zucchini, medium-size 
      2 t  Cornstarch 
      1 ea Cl Garlic, minced 
      3 ea Plum tomatoes, coarsley chop 
      2 t  Lemon juice 
    1/2 lb Sea scallops, quartered 
      2 T  Vegetable oil, divided 
      1 ea Med Onion, thinly sliced 
      3 T  Soy sauce, lite 
      1 t  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 
  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