Pesto Pasta with Scallops in Butter and Garlic

Serves 4-6
For the Pasta and Scallops You'll Need: 16 oz dried linguine pasta, 3 quarts salted water, 1 lb scallops (thawed, rinsed and patted dry), 2 Tbsp unsalted butter, 1 Tbsp olive oil, 2 cloves garlic (thinly sliced), 1 Tbsp fresh lemon juice, salt and black pepper to taste, pinch of freshly grated nutmeg
For the Pesto You'll Need: 1.5 cups fresh basil (rinsed and dried), 1/2 cup additional blended herb mixture (I like arugula, dill and parsley, but you choose), 2/3 cup olive oil, 3 cloves garlic, 1/2 cup Parmesan cheese (freshly grated), pinch salt, pinch freshly grated black pepper, zest of 1 fresh Meyer lemon, 1/3 cup pine nuts
Garnish: lemon wedges, whole sprigs of fresh basil, Extra Parmesan (freshly grated)
How to Prepare the pasta and scallops: Bring the water to a rolling boil. Add the pasta into the water and allow to cook for 7-8 minutes, stirring occasionally (or as per pasta instructions). Strain and set aside (drizzle with some additional olive oil to prevent sticking if desired). Heat the butter and olive oil in a large saute pan. Add the scallops in one layer over medium to high heat. Evenly sprinkle the garlic over the scallops. Allow scallops to sear until browned on one side (about 1.5 minute per side). Flip the scallops to sear on the other side for an additional minute and a half. Pour the lemon juice over the scallops. Evenly sprinkle the salt, pepper, and nutmeg on top.
How to Prepare the Pesto: In a large food processor, combine all the pesto ingredients (except for the oil). Mix on low speed for 15-30 seconds until everything is well incorporated. Slowly drizzle in the olive oil on low for an additional 15 seconds until you have a nice, smooth mixture. Scrape down the sides of the bowl with a spatula and pulse a few times, to incorporate everything together. Transfer to a bowl.
How to Assemble: Place a large spoonful of pesto on a serving plate. Place a large forkful of pasta off center from the pesto. Spoon some scallops and remaining juices on top. Place a sprig of whole basil, a lemon wedge or two and some sprinkled Parmesan over the pasta for a garnish if desired.

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