1/2 cup packed fresh flat-leaf parsley leaves
1/2 cup packed fresh basil leaves
3 tablespoons low-sodium chicken broth
2 tablespoons fresh thyme leaves
1 tablespoon fresh lemon juice
1 tablespoon vegetable oil
1/2 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
15 ounces sea scallops

In food processor or blender, combine parsley, basil, broth, thyme, lemon juice, oil, garlic, salt and pepper; puree until smooth. Set aside. Spray large nonstick skillet with nonstick cooking spray; place over medium heat. Add scallops; cook, turning once, 2-3 minutes on each side, until golden brown and heated through. Remove from heat; transfer scallops to medium bowl. Let skillet cool slightly. Pour reserved herb mixture into cooled skillet; cook over medium heat, stirring constantly, 1-2 minutes, until heated. Pour over scallops; toss to combine.

Yield: 4 servings
Calories: 138
Fat: 5g
Fiber: 0g