Instructions: Seafood Alternatives: Shrimp, any favorite cubed White Fish

Heat vegetable oil in a large, non-stick skillet over medium-high heat. Add Scallops and cook just to brown outside without cooking through, about 1 minute. Transfer Scallops to a plate and set aside. Add julienne carrot to skillet with white wine and cook until carrots are brightly colored and just tender (about 2-3 minutes). Sprinkle chopped mint over, return Scallops to skillet and cook, stirring until Scallops are just opaque through (about 2-4 minutes longer). Season with salt and pepper to taste, then spoon Scallops onto plates, garnish with mint sprigs, and serve.

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