1. Pesto. In bowl of food processor, add almonds, arugula, basil and garlic. Process 1 minute. Gradually add oil and process until fully incorporated. Add cheese, pepper and salt; process until blended. Reserve 1/2 cup. Cover and refrigerate remainder for another use for up to a week.
2. Squash and Scallops. Heat a large nonstick skillet over medium-high heat. Spray lightly with nonstick cooking spray and add zucchini and squash. Stir-fry for 2 minutes. Place in a medium-size bowl.
3. Meanwhile, heat a grill pan over medium-high heat; lightly brush with oil. Season scallops with salt and pepper. Grill scallops for 2 to 3 minutes per side or until cooked through. Remove from grill pan and keep warm.
4. Toss squash with 1/4 cup of the reserved pesto. Serve immediately with scallops and remaining 1/4 cup of pesto.