1 carrot, peeled and sliced thinly
1 green onion, chopped
1 garlic clove, minced
1/4 to 1/2 lb. scallops
2 tablespoons dry white wine
1 tablespoon lemon juice freshly ground black pepper
1 tablespoon pesto sauce (you can purchase this in a jar and keep leftovers for several weeks in refrigerator, or freeze)
pasta

Saute carrot sticks, green onion and garlic in a little olive oil over medium high heat for 3-4 minutes, stirring constantly. Add scallops; toss and continue cooking until scallops are just cooked through. Add white wine, lemon juice and pepper. Toss and cook 1-2 minutes. Lastly, add pesto, but don't cook it. Serve at once over pasta of your choice