Scallops with Pesto
- cook the pasta according to the packets instructions
- once the pasta is cooked, drain and keep put a lid on the pan to keep warm
- Heat the oil in a large nonstick skillet over medium-high heat.
- Cook the scallops 4 minutes or until golden and barely opaque in centers.
- Once cooked, move to a warm plate.
- Remove skillet from heat, add pesto and cream and stir quickly to blend.
- Spoon the sauce onto fusili and top with the scallops.