I love me a good pesto pasta. Add some scallops to top it off and boom, a satisfying dinner your whole family will love.

Step 1: Easy dairy-free Pesto:
2 cups Organic Basil Leaves
1/2 cup Organic Parsley Leaves
1/2-3/4 cup Olive Oil
1/2 cup Raw Almonds
3 Garlic Cloves
1 Tbsp Sea Salt
In a food processor, pulse and blend on low for 1 minute, until finely chopped and sort of creamy consistency is achieved. Stop occasionally to scrape down sides and stir around. Give it a few more whirs. Once noodles are cooked, rinsed and drained completely, transfer noodles to a pot and add pesto in, mixing until well integrated. Transfer pesto'd pasta to a nice big plate.

Step 2: Tender Tomatoes
3 Tbsp Olive Oil
1 Organic Tomato, chopped
2 Garlic Cloves, minced
Salt and Pepper to taste
In a separate pot, bring together all ingredients to a simmer over low heat. Cover and let cook for 5 minutes until tomatoes are tender. Turn off heat. Add mixture to plate of pesto'd pasta.

Step 3: Gluten-Free Breaded Scallops
1 cup Gluten-Free All Purpose Flour
1 Tbsp Sea Salt
1/2 Tbsp Grated Black Pepper
8 Scallops or so..
In a plastic bag bring together all ingredients and shake; add in Scallops and really shake it all up until Scallops are nicely coated with mixture. In an oiled frying pan, fry Scallops for 3-5 minutes each side over low-medium heat. Let cool, and transfer to plate as the final topping on the pasta. You're ready to eat!
Enjoy!
xoS