Sauteed scallops with coriander pesto

Coriander pesto

1 cup	Fresh coriander, packed, chopped stems
½ cup	Fresh parsley, packed, coarsely chopped
¼ cup	Pine nuts
2 cloves	Garlic, crushed
¼ cup	Extra virgin olive oil, I used the Alfa One Leccino variety, use up to 1/2 cup

Scallops

200 g	Angel hair pasta
24	Scallops (Main)
4 Tbsp	Extra virgin olive oil, I used the Alfa One Leccino variety

Directions

1. To make pesto, place herbs, pinenuts and garlic in a blender and process until finely chopped.
2. With the motor running, slowly pour in olive oil, mixing until well combined. Season with salt and pepper.
3. Cover and chill until required. Makes about ¾ cup.
4. Cook pasta according to the packet instructions.
5. Season scallops with black pepper. Heat oil in a non-stick frying pan on medium-low. Saute scallops for 1 minute each side.
6. Divide cooked, drained pasta among four shallow bowls. Top with the scallops and oil.
7. Dot with room-temperature pesto and serve.