Scallops with Herb Sauce


  • 1⁄2 c Parsley (fresh, packed flat-leaf)
  • 1⁄2 c Basil Leaves (fresh, packed)
  • 3 T Bouillon (prepared, low sodium chicken)
  • 2 T Thyme (fresh leaves)
  • 1 T Lemon Juice (fresh)
  • 1 T Vegetable Oil
  • 1⁄2 clv Garlic (minced)
  • 1⁄4 t salt
  • 1⁄4 t pepper (freshly ground black)
  • 15 oz 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.

PER SERVING: 138 Calories, 5 g Total Fat, 1 g Saturated Fat, 35 mg Cholesterol, 313 mg Sodium, 5 g Total Carbohydrate, 0 g Dietary Fiber,18 g Protein, 95 mg Calcium

Serves 3


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