Rinse scallops and pat dry. Roll edges in sea salt and cracked black pepper. Set aside.

Add garlic, macadamia nuts, Parmesan cheese, and cilantro to a small food processor. Pulse a few times to chop nuts. With processor running, slowly drizzle in the olive oil until mixture comes together. Season with salt & pepper to taste.

Preheat oven to broil.

Add a little canola oil to an oven proof skillet (to get the nice brown sear do not use non-stick skillet). Heat pan on stove-top to med-high (you should see the oil start to shimmer in the pan). Place the dry scallops face down in pan and do not touch them for 2 minutes (while it's tempting...resist). At the two minute mark you can peak to see that they have browned.

Turn over scallops, then top with 1 Tbl. of pesto mixture.

Move pan to oven and broil for another minute or so until tops are golden brown.