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Heat oil in a medium saucepan; sauté bell pepper, onion and garlic until tender. Stir in tomato, broth, lemon juice and black pepper. Bring to a boil.
Stir in shrimp (and/or scallops). Return to boiling; reduce heat. Simmer, covered, for 2 to 3 minutes or until the shrimp (and/or scallops) are opaque. Stir in basil and thyme.