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1
Cook the linguine in a large pot of boiling salted water for 7 to 10 minutes, or according to the directions on the package.
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2
Meanwhile, in a large (12-inch) pan, heat the olive oil over medium heat.
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3
Add the pine nuts and cook until golden, stirring frequently.
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4
Once golden, add the garlic and cook for 2 minutes.
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5
Be careful to not let the garlic burn.
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6
Remove from the heat and add 1 tablespoon butter, 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper.
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7
Add the drained noodles to the pan and mix to evenly dress the noodles with the sauce and pine nuts.
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8
Let rest while you sear the scallops.
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9
In a separate large skillet, heat the remaining 1 tablespoon unsalted butter over high heat.
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10
Lightly season each side of the scallops with kosher salt and ground black pepper.
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11
Just before the butter begins to turn golden, add the scallops to the pan.
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12
Take care not to overcrowd the scallops and place the scallops in the pan with at least 1-2 inches between them (so they dont crowd and steam one another).
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13
Allow the scallops to cook for two minutes without touching them.
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14
After two minutes, the bottom should be browned nicely.
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15
Flip the scallops and cook for another minute or until well-browned.
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16
Remove from heat and set aside.
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17
With the heat off, quickly add the noodles to the pan you used for the scallops and toss.
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18
Quickly remove from the pan and serve to avoid burning the pasta.
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19
Serve with the seared scallops.
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20
Enjoy!
