Scallops on Quinoa Zucchini Fritters with Pepper Pistachio Pesto

These are great for appetizers, or a main course. Plan on two fritters per serving for main course and half that for appetizer. Depending on the size of the scallops, you should plan on 2-3 scallops per fritter.For four fritters ( 4 appetizer servings):
Prepare yellow pepper pistachio pesto first, then
Prepare quinoa zucchini fritters

8 large or 12 medium sea scallops
4 cups arugula

As the fritters are cooking, heat a skillet with a bit of canola oil to high heat, until the oil shimmers. Carefully toss in the scallops and shake the pan as the scallops sizzle and sear. You are trying to get a nice brown crust on the scallops, so the heat must be high; shake the pan as needed to keep from burning. Flip the scallops as soon as you achieve a nice brown surface on one side. Repeat on the other side.

Plate dish by dividing the arugula among four plates. Place a fritter on top of arugula bed. Slather a generous tablespoon or so of pesto on top of fritter, and top pesto with 2-3 scallops.