Preheat oven to 350 degrees F (180 degrees C).
Place Breadcrumbs (1/2 cup) and Ground Black Pepper (1/2 teaspoon) on a sheet pan lined with foil. Zest Lemon (1) onto a plate. Sprinkle half of the zest over the bread crumbs, reserving the remainder for garnish.
Add Oil (1 tablespoon) and mix well. Lay crumbs evenly and bake for three minutes.
Toss and cook additionally for three minute or until golden brown. Do not burn! Remove from oven and allow to cool.
Bring eight cups of water to a boil with Salt (1 tablespoon) in a large saucepan. Meanwhile, mince Garlic (3 clove) and Shallot (1).
Remove leaves from Fresh Basil (1 ounce) and Tarragon (0.5 ounce), discard stems and roughly chop leaves. Roughly chop the olives and set aside. Thinly slice the Scallion (2) on a long bias cut and hold for garnish.
Juice the lemon into a small bowl and remove any seeds with a fork.
Once water is at a full boil, add Spaghetti (8 ounce) and cook for eight minutes.
After one minute of cooking, continue to separate the noodles, every three to four minutes while cooking to avoid sticking together.
Reserve a quarter cup of pasta water for sauce before draining. Drain pasta. If pasta is cooked before sauce is done, drain and toss with a little olive oil to avoid sticking until plating. The pasta should still have a bite to it.
Heat a large saute pan over high heat and add Oil (1 tablespoon) with the garlic and shallots. Cook for one minute.
Add the Cherry Tomato (5 ounce) whole. Cook undisturbed for approximately one minute.
Reduce heat to medium-low and add Tarragon, Fresh Basil, lemon juice, Butter (4 tablespoon), the quarter cup of reserved pasta water, a pinch of salt, and Ground Black Pepper (1/4 teaspoon).
Cook for three minutes or until tomatoes begin to blister and pop. Remove from heat and hold until plating.
Pat dry Jumbo Scallops (6) with paper towels to remove all moisture. Remove small muscle, if attached, on the side of the scallop and discard. Season scallops on both sides with Salt (1/2 teaspoon).
Heat a medium saute pan over high heat. Once pan is hot, add Oil (1 tablespoon) and add each scallop one at a time. Cook two to three minutes on one side undisturbed to create a golden sear.
Turn scallops over and cook one minute on the second side. Remove from heat and hold for plating.
Heat sauce and slightly smash tomatoes with a fork if needed. Add Green Peas (1/2 cup), Kalamata Olives (2 tablespoon) and pasta to the sauce and toss well. Toss with half of the breadcrumbs.
Using tongs, grab a portion of spaghetti and twirl the pasta with heigh in the center of the plate. Repeat on the second plate. Sprinkle remaining bread crumbs over the pasta. On each plate lay three scallops side by side leaning against the pasta.
Garnish with green onions and remaining lemon zest.