Pan-Seared Scallops with Vegetable Ribbons

Ingredients (10)

• 0.25 tsp fresh ground black pepper
• 2 tsp trans-fat-free margarine
• 1 cup white wine
• 1 shallot thinly sliced
• 2 clove garlic minced
• 1 lbs scallops*
• 1 tbsp olive oil divided use
• 4 medium carrots
• 2 medium zucchini about 6 oz each
• 5 tbsp freshly grated parmesan cheese