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1/2 cup packed fresh flat-leaf parsley
leaves
1/2 cup packed fresh basil leaves
3 tbsp low-sodium chicken broth
2 tbsp fresh thyme leaves
1 tbsp fresh lemon juice
1 tbsp vegetable oil
1/2 garlic clove, minced
1/4 tsp salt
1/4 tsp freshly ground black pepper
15 ounces sea scallops |
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Method :
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.
Serves 3-4
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