In the meantime, sear the scallops in a hot skillet with the remaining 1.5 tablespoons of extra virgin olive oil. Cook them for about 1 and a half minute per side (the exact time will depend on the size of your scallops, just make sure they are golden brown on the outside but still a little translucent). Season with salt and remove from the fire.
Mix the drained pasta with the cherry tomato sauce.
Serve with the pistachio crumbs and seared scallops on the top.
Drizzle with some Lobster Oil and eat immediately.
I used roe-on meat scallops. We all enjoy eating the roe, so I did not remove it. However, this recipe can be made with scallops without roe as well.