Ingredients/Directions

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

Cut the ends off zucchini and yellow 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 evenly among 4 dinner plates. Repeat with remaining 1 tablespoon butter, remaining scallion and garlic, remaining squash ribbons and 1/4 teaspoon salt. Add to squash already on plates. Wipe out the skillet.
In small bowl, combine cornstarch and remaining 1/2 teaspoon salt. Spoon mixture into small strainer and sprinkle 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 spatula, transfer scallops to the dinner plates. Repeat with remaining 1 tablespoon oil and scallops. Garnish with lemon wedges. Make 4 servings.
Cook's note: cooking the dish in two batches avoids overcrowding the pan and allows the scallops to brown beautifully.
Nutritional information per serving: 300 cal., 14 g fat.