Seared Scallops with Green Olive Chimichurri

Name: Seared Scallops with Green Olive Chimichurri
Ingredients: 1 lb. (500 g) sea scallops (about 12 medium), side muscle removed, scallops rinsed and patted dry; Kosher salt and freshly ground pepper; 1/2 cup (5 oz./155 g) pitted Castelvetrano olives, minced; 1 bunch green onions, white and light green portions, finely chopped; Leaves and tender stems from 1/2 bunch fresh flat-leaf parsley (about 1 cup/1 oz./30 g), minced; 1 Tbs. grated lemon zest; 1 garlic clove, minced; 1 cup (8 fl. oz./250 ml) extra-virgin olive oil; 2 Tbs. dry white wine or champagne vinegar; 3 Tbs. canola oil