Scallops with Pesto Sauce

 

I made a pesto pasta with scallops and vegetables for dinner one night. It was pretty simple to prepare and just something I tossed together.
This is a serving for one.
 
5 scallops (rinse, pat dry, and sprinkle with a little bit of salt and pepper)
3 large mushrooms, sliced
Red bell pepper, sliced (about 1/5th of a pepper)
1 small clove of garlic, chopped
About 3 T. pesto (I make my own)
Olive oil
2 oz. pasta (I bought the Barilla Thin Spaghetti Protein+ pasta)
 
In a large pot, bring water to a boil with some salt and a teaspoon of olive oil. Add the pasta when ready. It took about 6-7 minutes to cook.
 
Meanwhile, in a large pan, fry the garlic, mushrooms, and bell pepper in olive oil. Move the vegetables to the side of the pan, and add a tablespoon of olive oil and pan fry the scallops. Cook about 4 minutes on each side.
 
Drain the pasta and add the pesto; mix in. Plate the pasta and top with the scallops and vegetables. Garnish with some fresh basil leaves. Eat and enjoy!
 
You can add more vegetables if you'd like. I would have liked more mushrooms because they cooked down quite a bit.