Cooking Steps

• Begin by boiling the pasta in a large pot of salted water according to the package instructions until al dente. Drain well and set aside, letting its warmth linger.
• In a large skillet, heat 1 1/2 tablespoons of avocado oil over medium heat until shimmering, perfect for searing those gorgeous scallops.
• Add 1/4 cup of pine nuts to the pan. Toast them for 2-3 minutes, stirring frequently, until they turn golden brown and fragrant.
• Season 1 1/2 pounds of jumbo sea scallops with kosher salt and ground black pepper. Place them in the skillet and sear for 2-3 minutes on each side until they are opaque and delicately golden.
• Lower the heat and gently stir in 1/2 cup of pesto, mixing well with the scallops and toasted pine nuts, allowing the flavors to meld beautifully.
• Add the drained pasta to the skillet and toss it with the scallop and pesto mixture until every strand is evenly coated and embraces that vibrant flavor.
• Serve your creation warm, garnished with your favorite toppings such as roasted red peppers, slow-roasted cherry tomatoes, or freshly grated Parmesan.