Boil a pot of well salted water on the stove – (seriously it should taste like ocean water)

Quarter your tomatoes

Zest and juice your lemon

Chiffonade (rough chop) your basil

When your water is at a rolling boil, stir and place your linguini in the water, continue to stir to avoid clumping pasta.

(quick aside – if you enjoy garlic as much as I do and you are in a long term relationship, add some minced garlic to your pasta water for some fun infused flavor)

While your pasta boils, place a pan on medium high heat with a mixture of the butter and oil

Season your scallops generously with salt and pepper

When the pan is hot, place your scallops in the pan and cook for approx. 1.5 minutes per side.

Your pasta should take about 10 minutes to cook so plan for both to be done pretty close together.

Place your mascarpone, lemon zest, lemon juice and ¾ of your basil in a mixing bowl and give it a quick mix.

When your pasta is done place about 5 tbsp of the pasta water in the mixing bowl with the rest of your ingredients

Toss your noodles in the bowl with your sauce, add cherry tomatoes and toasted pine nuts

Place your linguini in your pasta bowl,  swirling the pasta to gain height

Place your scallops in the bowl, top with the remaining basil and enjoy!