15-Minute Supper

Throw parsley (or watercress or arugula or whatever), juice of 1 lemon, salt, pepper, and garlic clove into food processor. With motor running, drizzle in olive oil until desired consistency is achieved. Toss the parsley pesto with hot whole-wheat pasta, cooked al dente. Heat stainless steel pan (something not non-stick) over med-high heat and sear scallops (or shrimp or white fish) on each side, seasoned with S+P. Squeeze lemon juice on top. There it is.