
Pan-Seared Scallops with Vegetable Ribbons
Ingredients (10)
- 0.25 tsp fresh ground black pepper
- 2 tsp trans-fat-free margarine
- 1 cup white wine
- 1 shallot thinly sliced
- 2 clove garlic minced
- 1 lbs scallops*
- 1 tbsp olive oil divided use
- 4 medium carrots
- 2 medium zucchini about 6 oz each
- 5 tbsp freshly grated parmesan cheese
Directions
Learn how to make this recipe at American Diabetes Association