Seared Scallops on Pesto Pasta

1. Bring a large pot of salted water to a boil. When water has reached a boil, cook pasta according to directions. Drain when al dente (keeping a little of the pasta water on it!), then transfer to a large bowl and toss with enough pesto to coat. Drizzle generously with olive oil, season with salt and pepper. Set aside.

2. Meanwhile, preheat a large skillet or cast-iron pan over high heat. Pat scallops dry with a paper towel or clean tea towel to remove excess moisture. Add a little high- heat cooking oil to the pan, and when it starts to shimmer, add scallops. Don't overcrowd the pan, cooking in batches if necessary. Sear undisturbed for two to three minutes until bottoms develop a golden crust, then flip and cook until centers are just opaque, another minute or two. Transfer cooked scallops to a platter.

3. Divide pasta evenly into serving bowls and top with seared scallops. Finish with Parmesan cheese, and toasted pine nuts if you're feeling fancy.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.