6 oz. Scallops, raw
2 tsp. low-cal margarine
Pinch of basil
Pinch of tarragon
Salt and pepper
Paprika
Lemon wedge

Wash Scallops and pat dry. Melt margarine in small skillet, add mix, salt, pepper and herbs. Remove from heat. Add Scallops and coat with margarine. Sprinkle Scallops with paprika. Transfer Scallops to shallow baking dish lined with aluminum foil. Put 4 inches under broiler.

Turn to brown evenly, done when they lose their translucency. Large Sea Scallops 6-8 minutes, Bay Scallops 4-6 minutes; add lemon.