Prepare the courgette pasta: Using a spiralizer, julienne peeler, or a sharp knife, turn the courgettes into thin pasta-like strands. Set aside.
Prepare the nori pesto: In a food processor, combine the basil leaves, lemon zest and juice or sorrel leaves and stalks, chopped nori, drained, and washed pine nuts and cashews and garlic cloves. Pulse until coarsely chopped.
With the food processor running, slowly drizzle in the olive oil until the mixture becomes a smooth paste.
Add the nutritional yeast, salt, and pepper to the pesto. Pulse to combine. Taste and adjust the seasoning as needed.
In a large mixing bowl, combine the courgette spaghetti with the nori pesto. Toss gently to coat the courgette strands evenly.
Allow the dish to sit for 10-15 minutes so the courgette noodles can soften slightly and absorb the flavours. In the meanwhile, toast the pumpkin seeds.
If you want this dish warm, place the courgette noodles into a pan, bring it to low heat and warm them up for 1-2 minutes before serving.
To plate: Scatter the toasted pumpkin seeds over the pasta, add the vegan scallops onto the plate.