Remove your scallops from the fridge for 20-30 minutes before cooking. Do not put them in the sun or a warm place.

Heat a large skillet over medium-high heat. Add in the oil and once hot carefully add the scallops with some space in between as shown.

Season with sea salt and pepper then cook for 2 minutes undisturbed, or until they develop a golden-brown sear. Flip and continue to sear for 1-2 minutes.

Set your seared scallops aside on a plate and cover to keep warm.

In your same skillet add the cherry tomatoes and cook while stirring just until they're starting to burst.

Return the scallops into your skillet and dollop each one with a spoonful of your homemade pesto sauce.

Serve immediately with fresh lemon wedges.

Enjoy!