1 carrot, cut matchstick style
1 crushed garlic clove
2 tbsp. olive oil
1 green onion, chopped
1 sm. tomato, diced
3/4 lb. scallops
3 tbsp. dry white wine
1 tbsp. lemon juice
1 tbsp. pesto sauce
Salt & pepper to taste

In large frying pan. Heat olive oil and saute carrot and garlic for 1-2 minutes. Add green onion and tomato. Saute until tomato is soft. Keep heat on high and add scallops. Saute until tender, less then 5 minutes. Add wine, lemon juice, pesto, salt and pepper. Toss quickly and serve.