Bring a large pot of water to boil. Meanwhile saute scallops in wine (don't over cook this only takes a few minutes) Add capellini to boiling water. While capellini boils add pesto to the scallops and wine in pan and remove from heat. Fully drain capellini and place in large serving bowl. Gently toss the capellini and tomatoes (they must be seeded) with the pesto scallop mixture. Plate and top with fresh grated parmesan cheese.

Hot italian bread is very good for dipping in the sauce :-)