• Toast breadcrumbs either in oven until golden or in dry frying pan. Toast pine nuts or sliced almonds. Set both aside. You can skip the breadcrumbs if you want to.

Pesto Sauce

• Make Pesto Sauce, by combining basil, garlic olive oil in food processor or magic bullet, or by hand with mortar and pestle, reserving one tablespoon of toasted pine nuts or sliced almonds for garnish. Set aside.

  TIP: Mortar and pestle is the best way to go. The color will remain brighter green.
  
• Bring large pot of water to a boil. Add ample amount of salt to pasta water.
• Cook bucatini or spaghetti one minute less than directions to al dente. Pasta will finish cooking in sauce. While pasta is cooking, make scallops.
• Cook and drain pasta, reserving a cup of pasta water. You won't use all of that, probably a few tablespoons.

Sear Scallops

• Bring scallops to near room temperature. Ice cold scallops won’t cook inside.
  
• Remove muscle, a little rubbery piece on side of scallop.
• Pat dry. Season with salt and pepper
• Use a pan (not non-stick) that is large enough to give each scallop plenty of room. I use all-clad 12 inch pan.
• When scallops are crowded, they steam, instead of caramelize.
• Add enough butter in pre-heated pan that when melted, pan is covered. Add in a little bit of olive oil.
• Add scallops to hot pan, and do not try to turn until they are brown and no longer stick, 4-6 minutes, less for smaller scallops, which take 2-3 minutes.
• Turn and cook for a few more minutes. Immediately remove from pan.

Assemble dish

• In same frying pan heat 1/3 cup olive oil on medium heat.
• Add anchovies, breaking up with a wooden spoon until they are melted.
• Add cooked pasta.
• Add in pesto sauce. Only use as much as needed. You may have some left over.
• Add in pasta water, as much as you need, so pasta is not dry. Toss.
• Add Scallops.
• Season with salt if needed and some cracked red pepper.
• Cover dish with toasted sliced almonds. Can sprinkle toasted breadcrumbs to finish dish.
  
• Serve immediately.