4. Heat the oil in a large nonstick skillet on medium-high heat. When hot, sear the scallops in batches for about 3 to 4 minutes per side, depending on their size, until seared on the outside and just cooked and opaque in the center. Put all the scallops in the pan and turn down the heat. Add the vodka and reduce the liquid to a glaze. Add half of the sauce and glaze the scallops, turning them, about 1 to 2 more minutes.

5. To serve, place the scallops on a serving platter or individual plates, spoon over the remaining sauce, garnish with parsley and serve immediately.

Advance preparation: Can be prepared up to day ahead through step 2, covered and refrigerated. Reheat the sauce gently. Taste and adjust the seasonings.

Sun-Dried Tomato Pesto

Makes about 1/2 cup.

2 garlic cloves, peeled

1/2 cup oil-packed sun-dried tomatoes, drained (reserve oil)

2 tablespoons finely chopped fresh basil leaves

1 tablespoon reserved oil from tomatoes, or olive oil

Salt and freshly ground black pepper

2 tablespoons freshly grated Parmesan cheese, optional

1. With the motor running, add the garlic cloves to a food processor fitted with the metal blade. Add the tomatoes, basil, oil, salt and pepper, and process until a thick paste is formed. If it is too thick, you may need to add a bit more oil. Place the pesto in a covered container and refrigerate. Add the cheese, if desired, just before serving.

Advance Preparation: Can be prepared up to 2 weeks ahead, covered and stored in the refrigerator.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 20 cookbooks, including most recently "Seriously Simple Parties" (Chronicle Books, 2012), and also a James Beard award-winning radio show host. You can contact her at www.seriouslysimple.com.)