I recently invited some people over for a last minute dinner and wanted to serve scallops. It was the first recipe I wrote for my Seriously Simple column. And here we are, 500 columns and counting!

The suggested dish and menu that follows is the essence of my Seriously Simple cooking style. Combining sea scallops with my homemade pesto brings out the flavor of the scallops; although I certainly have prepared this a multitude of times using commercial pesto.

I prepare the pesto-marinated scallops in one of my favorite pans: a ridged non-stick skillet, my favorite indoor grilling tool. Skewering the scallops on short wooden sticks makes them easier to cook evenly on both sides. They are finished with a dash of balsamic glaze -- again, store-bought or homemade.

I use balsamic glaze on any number of dishes. It can be found in the supermarket next to balsamic vinegar, in with the salad dressings, or you can make it yourself. In a non-reactive saucepan over medium-high heat, boil down inexpensive balsamic vinegar by half, or until it becomes syrupy and slightly thickened but not burned. Store it in a glass container (with a spout) in the refrigerator. Use it on salads, as a sauce or as a flavor enhancer.

To complement the scallops, I serve farro, quinoa or fusilli pasta and ribbons of sauteed zucchini. I like to serve a crisp sauvignon blanc to drink with this dish, and for dessert I'll top little toasts with a smear of mascarpone, sliced apple and a drizzle of honey.

This sophisticated dinner is good enough for family or guests. It's easy, it's creative and it's satisfying. As I said in my very first column, I hope you'll think of me as your friend in the kitchen. I'm always here to guide and inspire you.

Grilled Pesto Scallops with Balsamic Glaze

Serves 4 to 6

For the marinade:

1 1/2 tablespoons All-Purpose Basil Pesto (recipe follows) or favorite store-bought pesto

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