To toast the pine nuts get a pan sauté pan very hot, then turn off the heat, and add the pine nuts to the pan. Keep the pine nuts moving around so they toast without burning.*If the pine nuts start to smoke take the pan off the heat.
Remove the leaves from the basil and parsley, do not use the stems
Place the basil and parsley into the food processor, Pulse it until the greens are very well minced
Add the garlic, toasted pine nuts, and grated Romano Cheese, pulse to combine
Drizzle in the Olive Oil until it has a nice smooth consistency without looking oily
cook linguine per instructions on the box
wash and clean your scallops (remove the little piece of side mussel)
pat dry the scallops with paper towels
sprinkle the old bay on both sides of the scallops
get your pan very hot
add enough olive oil to have a light coating in the pan
add the scallops carefully, not over crowding the pan (too many scallops will bring down the temperature of the pan)
most importantly once you place the scallops in the pan, do not move them!
allow the scallop to sear on one side for two minutes, when you turn one scallop you should begin to see a nice caramel color as a light crust forms. If your scallop looks like this continue turning them, if not let them cook a little longer.
after turning the scallop continue cooking, being careful not to over cook them.
a scallop will be just a little translucent in the center when it is done (the scallop will continue to cook after you've removed it from the pan)
look at the scallop from the side to determine if it is done.
the scallop should be a little springy when you push it with your fingers, if it is firm, its overcooked**
Linguine al Pesto
this is a matter of timing, while the scallops are searing, the pasta should just be getting done; you want to toss the linguine with a few large spoonfuls of the pesto (use as much or as little as you like), as soon as you drain it.
place the linguine with the pesto back in the pot, and hold on the back of the stove(off burner) until your scallops are done.
plate pasta and top with scallops, serve immediately!
** Scallops will get a little rubbery as they sit, its very important to serve them immediately when they are done.