8 ounces or 200 grams of queen scallops (roes optional) One teaspoon vegetable oil 4 ounces of dried pasta - almost any kind Two teaspoons salt (for the pasta) One teaspoon of olive oil (for the pasta) One fish stock cube One vegetable stock cube Quarter of a pint of white wine One tablespoon Pesto Two ounces or 50 grams of butter Freshly-ground black pepper