Seared Sun-Dried Tomato-Pesto Sea Scallops - cooking recipe

Ingredients

4 ounces sun-dried tomatoes
6 ounces pesto sauce
8 large sea scallops
1 teaspoon salt
1 teaspoon pepper
2 ounces clarified butter

Preparation

Place the sundried tomatoes and pesto sauce in food prossesor, and blend together.
Sprinkle salt and pepper on both sides of sea scallops to taste. Put clarrified butter in pan over med-hi heat, and sear scallops in butter for 3 minutes on each side.
Heat the sundried tomato pesto sauce over med heat until hot.
Serve scollops on plate with 1 teaspoon of hot sundried pesto sauce on top of each scallop.