Ingredients 1 lb. scallops (bay or scallop pieces) 2 zucchini 2 yellow squash 2 carrots 1 shallot 2 cloves of garlic ½ cup vegetable stock Juice ½ lemon Fresh basil Coconut oil Salt and pepper Directions 1.  Use a vegetable peeler to ribbon squash, zucchini, and carrots. Slice shallot and set aside. 2. In a…