Step 1

In a small food processor, pulse together garlic and pine nuts until chopped into small pieces. Add panko bread crumbs and pulse until combined. Heat butter in a nonstick skillet over medium heat and toast breadcrumb mixture for 2-4 minutes, until golden brown. Set aside and when cool, stir in lemon zest and parmesan cheese.

Step 2

Cook linguine according to package instructions to al dente, reserving 1 cup of pasta water.

Step 3

Meanwhile, pat scallops dry with paper towel. Heat olive oil and butter in a large stainless steel skillet and when hot, add scallops in a single layer. Season with sea salt and cook for 2-4 minutes, until cooked through. Add garlic to skillet and cook until fragrant, about 30 seconds.

Step 4

Add cooked linguine to scallop skillet and toss together, adding pasta water if needed.

Step 5

Serve pasta in shallow bowls and top with breadcrumb mixture and season with flaky sea salt and freshly cracked pepper to taste.