3 Tbsp. olive oil
1 Tbsp. butter
2 cloves garlic, minced
Hot pepper flakes to taste
1 lb. fresh Bay Scallops
2 Tbsp. pesto, diluted with warm water to consistency of heavy cream
Parmesan cheese

1. Heat the oil and butter in a skillet.

2. Add garlic and hot pepper. Just as garlic begins to color, add Scallops and saute, uncovered, over high heat.

3. After about 4 minutes, add pesto to pan, stirring for several minutes.

4. Add Parmesan cheese and serve immediately.

Serves 6