Pan-Seared Scallops with Linguini and Pesto

I had a similar dish when my Dad took me to the Atlantic Fish Company in Boston and did my best to re-create it! I found fresh pasta at Whole Foods and tried it here for the first time -- it is delicious!

Ingredients:
1 bunch of basil
1/3 cup olive oil
1/2 cup grated parmesan cheese
6 fresh scallops
1 tablespoon lemon juice
1 tablespoon olive oil
black pepper and salt to taste
linguini

Prepare the pesto first by pureeing the first three ingredients. Then, boil water and drop the fresh pasta into the water for about one minute. Drain with a seive, and mix with the pesto. Set aside on a warm surface. On a plate, prepare the scallops by seasoning with salt and pepper to taste and the lemon juice. In a sautee or frying pan, heat one tablespoon of olive oil. When very warm, drop in the scallops and cook for approximately three minutes on one side. Do not move the scallops once they begin to develop a crust. With a sharp spatula (stainless steel works best), flip the scallops. The second side will not need as much cooking time, but make sure that the scallops have browned. Again, moving the scallops around in the pan will prevent the crust from forming. Serve over pasta.