Golden Sea Scallops on Vegetable "Pappardelle"

Irene's "easy and guilt free" Recipe

Michael and I usually make this with the smaller, bay scallops and some shrimp - really tasty!

ingredients
4 medium zucchini (6 ounces each)
4 medium yellow summer squash (6 ounces each)
2 tablespoons unsalted butter
2 scallions, minced
2 cloves garlic, minced
1 teaspoon salt
3 tablespoons cornstarch
1 pound sea scallops, halved horizontally
2 tablespoons olive oil
1 lemon, cut into 8 wedges

preparation
Cut the ends off zucchini and summer squash. With vegetable peeler, slice off thin strips, cutting down length of squash, to make vegetable "ribbons."

In a 12-inch nonstick skillet, heat 1 tablespoon butter over low heat. Add half the scallions, and half the garlic and cook, stirring frequently, 1 minute or until tender. Increase heat to medium, add half the squash ribbons and sprinkle with 1/4 teaspoon salt. Saute, tossing frequently, 5 minutes or until vegetables are tender but not mushy. Divide equally among 4 dinner plates. Repeat with remaining 1 tablespoon butter, remaining scallions and garlic, remaining squash ribbons and 1/4 teaspoon salt. Add to squash already on plate. Wipe out the skillet.

In a small bowl, combine cornstarch and remaining 1/2 teaspoon salt. Spoon mixture into small strainer and sprinkler over both sides of scallops. In skillet, heat 1 tablespoon oil over medium-high heat. Arrange half the scallops in pan in one layer and cook about 2 minutes, or until golden brown and crisp. With slotted spoons, transfer to dinner plates. Repeat with remaining 1 tablespoon oil and scallops. Garnish with lemon wedges.