- In a pot over medium-high heat, soften the green onions in the butter. Add the peas, cream and pesto. Bring to a boil and simmer for 2 minutes or until the peas are warm. Season with salt and pepper.
- Meanwhile, in a non-stick skillet over high heat, brown the scallops on one side in the oil for 3 minutes. Turn over and continue cooking for 1 to 2 minutes or until the desired doneness. Season with salt and pepper.
- Spoon the creamy peas onto four plates. Top with the scallops and sprinkle with the apple.