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

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.
• Turn and cook for a few more minutes. Immediately remove from pan.

Toast breadcrumbs either in oven until golden or in dry frying pan.

Assemble dish

• Cook and Drain pasta, saving a cup of pasta water. You won't use all of that, probably a few tablespoons.
• 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 in Pesto sauce. Add in pasta. Toss.
• Add Scallops. Cover dish with toasted breadcrumbs and garnish with toasted pine nuts.