Scallops with pesto sauce

Take fresh scallops and saute in
olive oil and rosemary on each side until you see them change to a slight yellow color. Once done, place them aside and use the same juices/oil in the pan to cook up some noodles. I chose to use the spaghetti noodles leftover from the prior night, though in general I prefer an angelhair pasta. Mix in some basil pesto (if you're lazy like me, take a spoonful from a jar) and you're done.