This is one of those great recipes that only uses a couple of store bought ingredients to create an impressive (and easy) main dish.
Pappardelle with Scallops & Pesto (serves 2)
8 oz pappardelle pasta (wide ribbons)
a small jar of pesto
salt, pepper, and olive oil
Bring a large pot of water to a boil. Cook the pappardelle according to package instructions. While it's cooking, heat 1/2 T olive oil in a large skillet over medium-high heat. Rinse the scallops and pat dry. Sprinkle with salt and pepper. Put scallops in the pan and don't move them for 2 minutes (this helps to develop the crust on the scallop). Turn them over and cook another 1-2 minutes or until the scallops are barely opaque.
Drain the noodles and toss with a few tablespoons of the pesto. Arrange the scallops over the pasta and drizzle with a little more pesto. Serve immediately.