Seared Sun-Dried Tomato-Pesto Sea Scallops

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

Directions:
- 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.