1.       Pour olive oil into a sauté pan and warm over high heat.

2.       Add the scallops and sear them until golden, about 1-2 minutes per side.

3.       They should still be a little jiggly in the middle, as they will continue to cook off the heat. Set aside and keep warm.

4.       In a small pan add butter, melt it at medium heat, add pesto, stir for 20 seconds, add the whipping cream and bring it to boil. Then reduce heat and simmer for 3 minutes.

5.       Remove from fire and place sauce in a shallow dish.

6.       Serve the scallops with the pesto sauce, season with salt and pepper.

7.       Serve immediately.

Κali Orexi!