Scallops With Pesto Cream Sauce

• 14 cup pesto sauce, preferably homemade
• 1 ripe tomatoes, seeded and chopped
• 14 cup heavy cream
• 1 12 tablespoons fresh lemon juice
• 18 teaspoon sambal oelek
• 1 tablespoon Pernod (or other anise liqueur)
• 12 teaspoon salt
• 34 lb sea scallops
• extra virgin olive oil, for sauteeing

1. Stir together all ingredients except the scallops and evoo.
2. Let sit at room temperature for 1 hour.
3. Heat a nonstick skillet and brush with evoo.
4. Sautee the scallops over high heat until lightly browned, turning once.
5. Pour some of the sauce over the scallops and serve the rest at the table.

pesto sauce, tomatoes, heavy cream, lemon juice, sambal oelek, pernod, salt, scallops, extra virgin olive oil

Taken from www.food.com/recipe/scallops-with-pesto-cream-sauce-223155 (may not work)