Pan-seared scallops with vegetable ribbons

2 medium zucchini (6 ounces each) 4 medium carrots

1 tablespoon plus 1 teaspoon olive oil,

divided

1 pound scallops*

2 cloves garlic, minced

1 shallot, thinly sliced

1 cup white wine 2 teaspoon transfat-free margarine Freshly ground black pepper, to taste 5 tablespoons freshly grated

Parmesan cheese

Using a vegetable peeler, slice zucchini and carrots into “ribbons” and set aside. Note: If you have a spiralizer, you can use that to cut the zucchini and carrots. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add scallops to pan and sear for 3-5 minutes; then flip and sear for another 2-3 minutes until cooked through and slightly browned on both sides. Remove from pan and set aside in a covered bowl to keep warm. Lower heat to medium and add remaining 1 teaspoon olive oil to the pan, then add garlic and shallot and sauté for 2 minutes. Pour white wine in pan and scrape browned bits from the bottom of pan to deglaze it. Let wine simmer for 3 minutes until reduced by half, then add margarine and pepper. Add vegetable ribbons to wine sauce and toss to coat. Cover pan and allow vegetables to cook for 5 minutes. To serve, place 1 cup of vegetables in bowl with about 3 ounces of scallops, then top with 1 tablespoon Parmesan cheese Serves 5.

* If possible, use fresh (never frozen) scallops or scallops that are free of preservatives (for example, scallops that have not been treated with salt or TPP sodium tripolyphosphate).

Calories 180, Calories from fat 60, Total Fat 7.0 g, Saturated fat 1.8 g, Trans fat 0.0 g, Cholesterol 25 mg, Sodium 270 mg, Potassium

550 mg, Total Carbohydrate 12 g,

Dietary Fiber 2 g, Sugars 4 g, Protein 15 g, Phosphorus 325 mg