<http://schema.org/recipeInstructions>
" Cut off ends of zucchini and yellow summer squash. With vegetable peeler, cut thin strips down length of squash to make &amp;quot;ribbons&amp;quot;. In 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. Saut\u00E9, 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."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a26119/golden-sea-scallops-vegetable-pappardelle-4031/>