Preheat the oven to 450 degrees.
Toast the pine nuts by placing them in a dry skillet. Toast, stirring frequently over medium-low heat, until they begin to turn golden. Remove from heat and set aside.
To prepare the scallops, remove the small side muscle, rinse with cold water and pat dry.
Coat the sauté pan with olive oil and heat on high. Lightly salt the scallops on both sides and place in the hot pan, cooking for 45 seconds to 1 minute per side. (Scallops should be undercooked.) Do not crowd the pan. The scallops should not be touching.
Remove from heat. Let the scallops rest for a few minutes before cutting each in half.
If you're using a pizza stone, put it in the preheated oven for 8-10 minutes to warm.
Brush your crust with olive oil. Top with pesto, sun dried tomatoes and scallops.
Cook the pizza in the oven five minute.
Remove it from the oven to top with olives, pine nuts and Parmesan.
Return it to the oven for five minutes, until the cheese just starts to bubble.
Let the pizza rest for 5 minutes before serving.
Serve with a crisp white wine like Shannon Ridge Sauvignon Blanc.