Ingredients

• 1 1/2 lbs Patagonian Scallops
• 12oz bucatini pasta
• 1/4 cup pine nuts
• 1 1/2 tbsp. olive oil
• 1/2 cup pesto (store bought)
• 14oz cherry tomatoes
• Salt and pepper
• 1 lemon, juiced and zested

Directions

1. Pasta:
2. Bring a large pot of water to boil.
3. Once boiling, generously salt the water. Add the pasta and cook to al dente, according to the packaging directions.
4. Toast Pine Nuts:
5. Preheat a skillet with a tablespoon of olive oil at medium-high heat.
6. Then, cook pine nuts for 2-3 minutes. Toss frequently, until golden brown.
7. Transfer to a plate and set aside.
8. Roast Tomatoes:
9. Preheat oven to 450 F.
10. Place tomatoes on a parchment lined sheet pan.
11. Season with olive oil, salt, and pepper.
12. Bake for approximately 10 minutes, or until tomato skin starts to blister.
13. Finish under the broiler for 1-2 minutes.
14. Sear Scallops:
15. Wash scallops and pat dry with paper towel.
16. Season with salt and pepper.
17. Using the same pan, heat to high. When the pan is hot, melt 1 tsp butter and place scallops in the pan. (If necessary, work in batches of scallops to avoid overcrowding the pan.)
18. Sear without moving them for a few minutes, until the bottom forms a crust.
19. Turn over and cook for another 1-2 minutes, when the center is slightly translucent and the bottom is seared.
20. Remove scallops from the pan and set aside on a warm plate.
21. Assemble the Pasta:
22. Transfer the pasta back into the pot used to boil it. Add the pesto, lemon juice, and zest, then toss to combine.
23. Serve:
24. Place the pesto pasta in a serving dish.
25. Top with scallops, roasted cherry tomatoes, and pine nuts.
26. Enjoy!