SCALLOPS WITH PESTO BUTTER             1 tbs  Armanino Basil Pesto              4 to 6  sea scallops (4 oz.)             2 tbs  rice flour or cornstarch             1 tbs  butter             1/4  lemon Rinse scallops and pat dry. Dust lightly with flour or cornstarch. Heat just enough butter to coat bottom of heavy 9" skillet, sear scallops about 2 minutes on each side, just until flesh becomes firm. Remove to warmed serving plate. Blend remaining butter and basil pesto in hot skillet, pour over scallops and serve immediately.

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Revised: July 20, 2003