A delicate cream sauce adorns a grouping of perfectly browned scallops.

INGREDIENTS :

2 – 3 Tablespoons Extra Virgin Olive Oil
1 package large scallops, thawed and blotted dry (1.5 lb.)
2 medium carrots, coarsely shredded (1 – 1/2 cups)
3 Tablespoons heavy cream
2 medium zucchini, coarsely shredded (1 – 1/3 cups)
1/4 cup dry white wine
1/4 cup vegetable or chicken broth
2 teaspoons fresh lime juice
1 – 1/2 teaspoons cornstarch

DIRECTIONS:

In a large skillet, heat 1 tablespoon oil over high heat until very hot. Saute half of the scallops until golden brown, about 2 minutes per side. Remove to a plate and repeat with the remaining scallops, add more oil if needed. Remove to a plate.

Add 1 tablespoon oil to skillet; reduce heat to medium and saute carrots for 1 minute. Add zucchini and saute 2 minutes or until almost tender. Add wine, broth, and lime juice. Stir cornstarch into cream, then stir into skillet and cook until mixture comes to a boil.

Return scallops to sauce and cook until heated, turning as needed, about 2 minutes. Serve hot.

A salad and white or brown rice.