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In a small food processor, pulse together garlic and pine nuts until chopped into small pieces. Add panko bread crumbs and pulse until just combined. Heat butter in a nonstick skillet over medium heat and toast breadcrumb mixture for 2-4 minutes, until golden brown. Set aside, and when cool, stir in lemon zest and parmesan cheese.
Cook pasta in a large pot of salted water according to package instructions to al dente, reserving at least 1 cup of pasta water.
Meanwhile, pat scallops dry with a paper towel. Heat olive oil and butter in a large stainless steel skillet and when hot, add scallops in a single layer. Season with sea salt and cook for about 2-4 minutes, until just cooked through. Add garlic to skillet and cook until fragrant, about 30 seconds.
Add cooked linguine and about ½ cup of the reserved pasta water to scallop skillet and toss together, adding more pasta water if needed.
Serve pasta in shallow bowls and drizzle with high-quality olive oil. Top with breadcrumb mixture and season with flaky sea salt, freshly cracked pepper, red pepper flakes, and chopped parsley to taste.