Method

In a roomy saute pan the will easily accommodate the scallops without crowding, heat the olive oil over medium heat.  Put in the carrots and the garlic, and cook, stirring, just for 1 - 2 minutes. Stir in scallions and   tomato. Cook, stirring, until the tomato softens.

Raise the heat to high and stir in the scallops. Saute just until tender, less than 5 minutes, watching carefully and adjusting according to size of scallops.  Do not over do as scallops toughen rapidly.  Add the wine, lemon juice,   pesto, salt and pepper. Toss quickly and serve as an appetizer in a fluted coquille dish.  This is also great over a flat pasta, such as linguine.  If using on pasta, however, you should at least double the amount of pesto. 

Contributor: pat ciesla

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