To a blender, add the walnuts, fresh basil, Parmesan, olive oil, salt, crushed red pepper, garlic clove, lemon juice and a few pinches of salt. Pulse until very smooth, scraping down the sides of the blender as needed. Give it a taste and adjust the salt and crushed red pepper to your liking.

Bring a pot of salted water to a boil. Cook the pasta per the package’s instructions (mine said about 9 minutes). Scoop out about 1/2 cup of pasta water (you can eyeball this measurement) and set it aside. Drain the pasta and transfer it back to the pot. Pour in the pesto, along with a splash of pasta water. Give it a toss and cover the pot with a lid so it stays warm.

Start by patting the scallops dry with a paper towel (this helps with them getting nice and browned). Sprinkle both sides with a teeny bit of salt. In a small skillet, set over medium-high heat, add the oil. When hot, add the scallops, cooking on each side for about 1 to 2 minutes, until nice and golden brown. Repeat until you’ve worked your way through all of the scallops. Set them aside. Add the butter to the pan and cook for about 1 to 2 minutes, stirring frequently, until it goes from melted to foamy to nutty and browned. Remove immediately.

Divide the pasta amongst to bowls. Top with the scallops and a few spoonfuls of the browned butter. Garnish with little basil leaves.