3/4 lb. Scallops (Large, cut in half or quarters)
1/4 cup White Wine or Water
1/4 cup Fresh Mint, chopped
2 tsp. Vegetable or Olive Oil
1 Carrot, cut into julienne strips
Salt and Black Pepper – to taste
Mint Sprigs – for garnish

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.