Seared Scallops with Pesto
Bring scallops to room temperature and extract any moisture by placing them beneath paper towels and gently pressing out liquid.
Bring a skillet to high heat with olive oil, almost to smoking point
Carefully add scallops to skillet and leave without disturbing them
Once the edges of the scallops are browns use tongs or a fish spatula to remove the scallops and letting them rest on a raised baking rack or a plate with paper towels beneath (only sear scallops hard on one side)
Arrange the pesto either beneath the scallops on a plate or on top of scallops as a garnish, and serve.