Cook vermicelli according to package directions. Meanwhile, in a large skillet, melt butter. Stir in the garlic powder, oregano and pepper. Add scallops and wine; cook and stir over medium heat for 5-6 minutes or until scallops are firm and opaque.
Reduce heat to low. Stir in pesto; heat through. Drain vermicelli; toss with scallop mixture. Yield: 2 servings.