Title: Sauteed Scallop Spaghetti
Categories: Pasta
Yield: 2 Servings

1/2	lb	Spaghetti
4	tb	Olive oil
1/2	lb	Bay scallops
		Salt
		Pepper
		Flour
1	cl	Garlic; minced
3	tb	White wine
1/2	ts	Oregano
4	tb	Pesto
3	tb	-Warm water

Cook the pasta in boiling, salted water. Mix salt and pepper with flour and dredge scallops. Toss into pan with the hot oil, and stir cook 1 min. Add wine, garlic, oregano, and cook 1 min. or two. Plunk the pesto into a bowl. When pasta is cooked, spoon 3 tbsp of the pot water in with the pesto. Drain pasta and toss into a bowl. Add the scallops and pesto mixture and toss. Serve.

Source: TPA Trib, 2/23/95

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