Seared Scallops With Leek Ribbons

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1 1/2 pounds sea scallops

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 tablespoons olive oil

4 medium leeks (white and light green parts), quartered lengthwise and rinsed

1 lemon, cut into wedges (optional)

2 tablespoons pesto (optional)

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