Spaghetti with Lemon Pesto Scallops

1. Cook spaghetti according to package instructions. Drain, but reserve 1/2 cup pasta water and return pasta to pot.
2. Next, zest lemon and squeeze out juice; it will yield ~3 Tbsp. In a bowl: combine pesto, lemon zest and juice, and garlic.
3. Bring a skillet to medium/high heat and add butter + olive oil. Coat thawed (and pat-dried) scallops in pesto mixture and add to skillet. Sear for ~3 mins per side. Add to spaghetti, mix with pasta water and remaining pesto mixture. Add olives, cherry tomatoes and fresh basil! Enjoy every bite!