In a large pot cook the pasta according to package directions in lightly salted water. Reserve 1/2 cup of pasta water and drain. In the same pot, toss the pasta with the reserved pasta water, pesto, and 1/4 teaspoon salt.
Season the scallops with 1/4 teaspoon salt and pepper to taste. In a large nonstick skillet heat the oil over medium-high heat. Cook the scallops until golden brown on both sides, about 6 minutes total. Serve over the pasta with the lemon wedges.
Cook kale in boiling water for 30 seconds. Drain well. In a food processor combine the kale, olive oil, Parmesan, walnuts, garlic, and salt. Process until smooth. Refrigerate.