Fred No More

1/2 summer squash
7 or 8 medium scallops
7 or 8 shrimp, shells removed
1 tbsp oil
2 cloves garlic, crushed
1 cup dried penne
2 tbsp pesto sauce
salt and pepper to taste
Cut summer squash into large chunk. Put on to a cookie sheet and sprinkle with salt. Bake in 375 F oven for 25 minutes or until soft. Meanwhile, cook pasta in a pot of boiling water. On a separate stove top, heat a pan on medium-high heat. Add oil and then garlic. Lay scallops into pan. Sear scallops until one side turns opaque (1 or 2 minutes), then flip and let the other side cook. Seafood takes less time to cook than you think, so keep a close eye on it. Once the scallops are done, remove from pan and then cook the shrimp. Check on the squash. You should be able to easily insert a knife into the squash if it's cooked. Take squash out of oven and let cool. Once cool enough to handle, remove peel and cut into bite size cubes. The pasta should be done by now so drain it of water. Toss with the squash, pesto and seafood. Sprinkle with salt and pepper and enjoy.