Ingredients:

• 1/2 teaspoon salt, divided, plus more for pasta
• 8 oz dried GF pasta
• 1/3 cup pesto
• 1 pound fresh sea scallops
• freshly ground pepper
• 1 Tablespoon olive oil
• 1 lemon, cut into wedges

Directions:

• In a large pot cook the pasta according to package directions in lightly salted water.  Reserve 1/2 cup of the cooking water and drain the pasta.  return the pasta to the pot, and toss with the reserved cooking water, pesto, and 1/4 teaspoon salt.
• Season the scallops with 1/4 teaspoon salt and with pepper to taste.  In a large nonstick skillet heat the oil over medium-high heat.  Cook the scallops until golden brown on both sides, about 6 minutes total.  Serve over the pasta with the lemon wedge.