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Rinse 1 pound sea scallops and pat dry with paper towels. In a large nonstick skillet, heat 1 1/2 teaspoons canola oil on medium-high. Add scallops and cook 4 minutes, turning once, or until golden and just barely opaque at centers. Remove skillet from heat and put scallops on plates. Add 1/3 cup refrigerated basil pesto and 2 tablespoons whipping cream to skillet (keep off the heat); stir to blend. Spoon sauce onto serving plates and top with scallops. Serve with packaged .Adda and For dessert, buy a