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

2 tablespoons olive oil

Salt

Freshly ground black pepper

For the dish:

2 pounds large sea scallops

2 tablespoons balsamic glaze (homemade or store-bought)

Cooked farro, quinoa or fusilli pasta, optional

1. Combine pesto, olive oil, salt and pepper in a small bowl. Place scallops in a resealable plastic bag and pour in marinade. Make sure marinade is evenly distributed. Close bag and refrigerate for 1/2 to 2 hours.

2. If using bamboo skewers, soak them in cold water for 1 hour to prevent them from burning while grilling. When ready to grill, thread scallops onto skewers

3. Prepare barbecue or grill pan for medium-high heat grilling. Grill scallops about 3 inches from the flame for 3 to 4 minutes per side until cooked as desired. (They should be seared on the outside and just cooked in the center.) Place brochettes on a serving platter and drizzle with balsamic glaze. Serve immediately.

All-Purpose Basil Pesto

Makes about 1 1/4 cups

2 medium garlic cloves

2 cups medium-packed fresh basil leaves (about 2 medium bunches)

1/2 cup parsley leaves

2 tablespoons pine nuts

1/2 cup extra-virgin olive oil

Freshly ground black pepper

3/4 cup freshly grated Parmesan cheese

1. While the motor is running, add garlic cloves to food processor and process until pureed. Add the basil and parsley, and process until finely chopped. Add the pine nuts and finely chop. With the blades turning, slowly pour in the olive oil in a fine stream. Add pepper.

2. Just before serving, add cheese and process until well blended. Taste for seasoning. Refrigerate the pesto in a tightly covered container for up to one week or until ready to use.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)