1. For the Romesco Sauce, place roasted pepper, tomatoes, oil, almonds, garlic, sherry vinegar, garlic powder and ground red pepper in blender container; cover. Blend until smooth. (Note: If you like you can toss whole almonds and garlic clove into the blender but I find giving them a rough chop first prevents any large chunks from ending up under the blender blades.) Season with sea salt and freshly ground pepper. Set aside.
2. For the Scallops, mix poppy seed, garlic powder and lemon peel in shallow dish. Coat one side of scallops in poppy seed mixture.
3. Pan sear scallops in hot oil until browned and cooked through.
4. Toss arugula with a squeeze of fresh lemon, sea salt and freshly ground black pepper. To serve, place scallops over salad. Spoon generous dollops of Romesco Sauce over top.