1\/2 cup packed fresh flat-leaf parsley leaves
\n1\/2 cup packed fresh basil leaves
\n3 tablespoons low-sodium chicken broth
\n2 tablespoons fresh thyme leaves
\n1 tablespoon fresh lemon juice
\n1 tablespoon vegetable oil
\n1\/2 garlic clove, minced
\n1\/4 teaspoon salt
\n1\/4 teaspoon freshly ground black pepper
\n15 ounces sea scallops<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nCalories: 138
\nFat: 5g
\nFiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n