- 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
- 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.