1. Make pesto: In a food processor, place mint, 1/4 cup oil, 3 tablespoons pine nuts, lemon juice, and garlic. Process until smooth, 1 to 2 minutes; thin with water if necessary. Season with salt and pepper.

2. Pat scallops dry with a paper towel. Season with salt and pepper. In a large nonstick skillet, heat remaining oil over medium-high. Cook scallops, on one side, until browned, about 3 minutes. Flip, and cook until opaque throughout, 30 seconds to 1 minute. Transfer to serving plates; top with pesto and remaining pine nuts.