2 cups julienne zucchini
2 T. vegetable oil
1 lb. sea scallops, halved
11/2 cup water
2 T. Dijon mustard
2 tsp. lemon juice
11/2 T. cornstarch
3 T. coarsely chopped cashews
Steam zucchini; cover over boiling water until tender. Remove from heat, keep warm. In a wok, heat oil. Add half of scallops; stir-fry for 2 to 3 minutes. Remove scallops. Repeat with remaining scallops. In small bowl, combine water, mustard, lemon juice and cornstarch; add to wok. Cook and stir until thick and bubbly.
For each serving, arrange one-fourth of zucchini on serving plate. Top with one-fourth each of scallops and sauce. Sprinkle with cashews. Serve with hot rice.
Charles Madore
Eagar, AZ
From— Classic Fish: Member’s Best Recipes