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1
Fill a large pot halfway full with water.
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2
Add 1/4 cup salt and bring to a boil.
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3
Fill the sink or a large bowl with cold water.
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4
Using gloves or tongs, submerge the nettles in the water and let them sit for 5 minutes.
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5
Remove the nettles and discard the water.
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6
Wearing rubber gloves, pull the leaves off of the stems and discard the stems.
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7
Put the nettles in the boiling water and boil for 1 minute.
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8
Drain and spread the nettles on a baking sheet.
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9
Let cool completely.
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10
Squeeze out as much of the water as possible and coarsely chop.
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11
Place the nettles in the bowl of a food processor with the mint, garlic, pine nuts, and 2 tablespoons of the lemon juice.
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12
Process until the mixture has formed a paste.
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13
With the machine running, pour in 1/3 cup olive oil.
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14
Transfer to a bowl and fold in the cheese.
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15
Taste and adjust the seasoning with salt and pepper.
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16
Set aside.
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17
Slice off the small side muscle from the scallops, then rinse in cold water and thoroughly pat dry.
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18
Season with salt on both sides.
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19
Heat a skillet for about 1 minute.
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20
Add the 3 tablespoons olive oil and test to make sure its hot (a drop of liquid should sizzle when it hits the skillet).
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21
Place the scallops in the skillet.
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22
They should have plenty of room so that they sear instead of steam.
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23
If the skillet is small, sear them in batches.
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24
Cook the first side for 1 1/2 minutes, then flip and cook the second side for 1 minute.
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25
When done, the scallops should have a brown crust but still be translucent in the center.
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26
Place 4 scallops on a plate and top each with a teaspoon of pesto.
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27
Season with the remaining lemon juice, salt, and freshly ground black pepper.
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28
Garnish with a few small mint leaves.
