Prepare pasta according to package directions. Drain and return to pan with Basil Pesto Sauce, peas, and sundried tomatoes. Heat over medium heat until warmed through.
Meanwhile, pat scallops dry and season with Rancher Rub.
Heat Natural Grapeseed Oil in a 10-inch nonstick skillet over medium-high heat. Add scallops and cook for 2-3 minutes on each side or until browned and opaque.
