1/2 packed cup fresh basil 1/2 cup pine nuts 4 cloves garlic 1/2 cup olive oil 1/4 cup fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon ground pepper 1 pound scallops grated romano cheese
Combine all ingredients except scallops in a blender. Blend until smooth.
Combine the scallops and pesto in a large bowl. Mix well.
Refrigerate for at least 4 hours and no more than 12 hours.
Heat a non-stick skillet over medium high heat. Place the scallops in the skillet and cook until just done. Remove them from the skillet and pour the marinade in skillet. Cook until thickened. Serve the scallops warm or chilled with the marinade poured over them and sprinkled with the romano cheese. Enjoy!