Place your scallops on a paper towel to dry off the liquid and season with salt and pepper.
In a frying pan, on medium-heat, cook bacon until desired doneness.
Reduce heat to medium and add oil; add onion and cook until translucent.
Add garlic for a minute or two, then add capers, olives, pesto, tomatoes and pepper. Sauté stirring frequently about 10-15 minutes then reduce heat to low.
Prepare pasta as per package.
Heat oven to 375 F.
Season scallops with pepper and salt.
Heat an ovenproof pan on high, add oil, heat 1 tbsp of the vegetable oil until sizzling.
TIP: The first scallop should sizzle. If it doesn’t wait until the pan is hot enough. The scallops will cook quickly. Sear scallops for about 1-2 minutes on each side without moving them; until they’re a little brown.
Place in oven for 4-5 minutes.
Add the arugula to the pesto sauce.
Once pasta is cooked, add to the pesto sauce and stir.
Plate the pasta and top with 3 scallops each. Serve immediately.
