Ingredients:
2 tablespoons olive oil
1 clove garlic, finely chopped
2 medium green onions, sliced
2 medium carrots, thinly sliced
1 teaspoon dried parsley flakes
1 pound uncooked, peeled, deveined medium shrimp, tails peeled
1 pound sea scallops, cut in half
1/2 cup dry white wine or chicken broth
1 tablespoon lemon juice
1/4 teaspoon crushed red pepper (more if desired)

Directions:

Heat oil in 12-inch nonstick skillet over medium heat. Cook garlic, onions,
carrots and parsley in oil about 5 minutes, stirring occasionally, until
carrots are crisp-tender.

Stir in remaining ingredients. Cook 4 to 5 minutes, stirring frequently,
until shrimp are pink and firm and scallops are white.