Toss the scallops with oil and pesto till coated and allow to rest in the fridge for at least 20 min.
Finely chop fennel, garlic, shallot and anchovies, pan fry on a high heat until softened and de-glaze the pan with the red wine.
Add tomatoes, olives and capsicums to the pan, bring to a gentle boil and cook for 20 min.
Heat a frying pan, add ghee and quickly sear scallops (1 minute each side.)
Serve 6 scallops each on steamed rice, surrounded by rich sauce.
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