1 lb pasta (spaghetti or linguine works)
For The Pesto:
The zest and juice of one lemon
2 cups fresh basil leaves
1 cup fresh grated Parmesan cheese
½ cup olive oil
¼ cup pignoli nuts (pine nuts or you can use sunflower seeds), toasted
6 cloves garlic, chopped
1 tsp crushed red pepper flake (you can skip this if you don’t like heat)
1 lb sea scallops
1 Tbsp olive oil
1 Tbsp butter
salt and pepper to taste (about 1½ tsp salt and four cranks of fresh ground black pepper)
Shaved parmesan cheese and toasted pignoli nuts for garnish