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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.
Serve scallops over pasta.
Calories 500 , Carbs 52 grams, Cholesterol 30 milligrams, Fat 21 grams, Fiber 4 grams, Protein 23 grams, Saturated Fat 2.5 grams, Sodium 720 milligrams, Sugar 4 grams
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