Shrimp and Scallops in Wine sauce

2 tbsp Olive oil
1 clove garlic, pressed
2 tbsp sliced green onions
1 cup carrots, sliced
1 tbsp chopped parsley
1 pound medium shrimp, peeled and deveined
1 pound sea scallops, cut in half
1/2 cup dry white wine or chicken broth
1 tbsp lemon juice
1/4 tsp crushed red pepper flakes

Heat the oil in a large skillet over medium heat; add garlic, green onions, carrots and parsley; cook for 5 minutes, stirring occasionally, until carrots are tender-crisp. Stir in remaining ingredients and cook for 4 to 5 minutes, stirring frequently, until shrimp are pink and scallops are white and opaque.

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user 35ANGELS.