Coat a ridged skillet with cooking spray. Grill the seafood over high heat until done, about 2 minutes for shrimp and 3 minutes for scallops, depending on size. You may also grill over coals. Refrigerate until ready to assemble.

Blanch the broccoli in lightly salted boiling water until crisp cooked. Drain under cold water to stop cooking. Refrigerate. In the same water, cook the pasta according to package directions until cooked al dente. Drain and place in serving bowl.

Add the tomatoes, vinegar, lemon zest, garlic, sugar, parsley, thyme, salt (if using) and pepper, and reserved broccoli. Toss to coat.

Just before serving add the olive oil and seafood. Gently toss. To serve, place lettuce cups on plate and divide the salad between them. Garnish with extra herbs.

This recipe yields 4 servings.

Exchanges Per Serving: 3 Very Lean Meat, 4 Carbohydrate (3 Bread/Starch, 3 Vegetable), 1 Fat.

Nutrition Facts: 456 calories (19% calories from fat), 31 g protein, 10 g total fat (1.3 g saturated fat), 62 g carbohydrates, 8 g dietary fiber, 95 mg cholesterol, 267 mg sodium.