In a large deep skillet, warm the oil over high heat. Stir in the onions, bell peppers and garlic, and saute, stirring often for 5 minutes or until vegetables begin to soften.
2
Stir in the scallops, zucchini, and saute, tossing frequently, for 4 to 6 minutes or until the vegetables are crisp-tender and the scallops are just cooked through. Add the broth , lemon juice , black pepper and salt, and bring just to a boil, stirring. Sprinkle with dried basil and mix.
3
Serve over cooked multi-grain or whole wheat pasta
