1 c. chopped scallions (green onions)
1 c fresh flat-leaf parsley
1 c. fresh basil leaves
1/4 c. grated Parmesan cheese
2 garlic cloves, peeled
1 tbsp. + 2 tsp. olive oil
1 lb. 2 oz. bay scallops
1 packet low-sodium chicken broth
2 oz. toasted slivered almonds
1/4 tsp. salt
1/4 tsp. white pepper
4 1/2 c. cooked pasta

To prepare pesto in blender, combine scallions, parsley, bail, cheese, garlic, and oil until blended; set aside.

In skillet, bring 1 cup water to a boil, add scallops. Reduce heat to medium and cook; stirring occasionally until scallops just turn opaque, about 3 minutes.

With slotted spoon, transfer scallops to a large bowl to serve; reserve poaching liquid. Add remaining ingredients, pesto, and 1/2 cup reserve liquid. Toss well to combine with pasta, add scallops and serve.

This recipe contains 294 calories per serving.