Prepare the ingredients by slicing the carrot, onion, zucchini, mushrooms, and bell peppers.

Heat a wok over medium-high heat.

Add 1 tablespoon of butter to the hot wok and let it melt.

Add the sliced carrots and onions to the wok and stir-fry for 3 minutes.

Add another tablespoon of butter, then add the zucchini, mushrooms, and bell peppers.

Stir-fry for about 2 more minutes, until the carrots are tender-crisp.

Remove the cooked vegetables from the wok and keep them warm.

Add the remaining 2 tablespoons of butter to the wok and let it melt.

Stir in the pesto sauce.

Add the shrimp and scallops to the wok and stir-fry until the shrimp turns pink and the scallops are opaque (about 3-4 minutes).

Return the cooked vegetables to the wok and stir until they are heated through and coated with the pesto sauce.

Serve the stir-fry hot over cooked rice. Garnish with grated parmesan cheese if desired.