1 lb. bay scallops or sea
2 tbsp. sweet butter
Pepper
1/2 juice lemon
1 tbsp. chopped capers
3-4 tbsp. pesto sauce

1 1/2 c. loosely packed basil leaves
1/4 c. olive oil
1 clove garlic

Puree all.

Pat scallops dry. In a skillet melt butter over heat. Add the scallops and cook until opaque, 203 minutes. Sprinkle with pepper and lemon juice. Add the capers and pesto and cook until heated. Serve over linguini or with crusty bread.