Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the scallops and cook just to brown the outside without cooking through, about 1 minute. Transfer the scallops to a plate and set aside.
Add the julienne carrot to the skillet with the white wine and cook until the carrots are brightly colored and just tender, 2 to 3 minutes. Sprinkle the chopped mint over the carrots, return the scallops to the skillet and cook, stirring, until the scallops are just opaque through, 2 to 4 minutes.
Season to taste with salt and pepper.
Spoon the scallops onto individual plates, garnish with sprigs of mint and
serve immediately.