12 oz. Sea Scallops
4 oz. Olive Oil
1 cup Salsa
4 tbs. Basil Pesto
4 oz. White wine
4 oz. Heavy cream
12 oz. Cooked fettuccine
Salt and Pepper to taste

1. Heat oil in medium saute pan.
2. Add scallops and gently saute for 3 minutes.
3. Add salsa, basil pesto, wine and cook for two minutes.
4. Add heavy cream... reduce until sauce consistency
 (when sauce coats the back of a utensil).
5. Serve on a bed of freshly cooked fettuccine.
6. Garnish with fresh basil or parsley.