RAVIOLI & SCALLOPS FRESCO (SEE “FISH”)

l/2 cup julienne-cut carrot
l/2 cup julienne-cut leek (white portion only)
l/2 cup julienne-cut white turnip
l tbsps. olive oil
l2 oz. bay scallops
2/3 cup (7 oz. Pesto Sauce)
l-l/2 cup (l5 oz.) tomato sauce, warmed
l pkg. Contadina cheese ravioli, cooked, drained and warm
Saute carrot, leek and turnip in oil for 2 mins. Remove from skillet
and set aside. Saute scallops l to 2 mins; drain. Stir pesto sauce
into scallops. To Serve: ladle tomato sauce onto four dinner plates
and top with pasta and vegetables. Spoon on scallop-pesto mixture
and serve.
Serves 4.