Pan-Seared Scallops with Lemon Butter Sauce and Pasta

Ingredients:
12 large sea scallops, cleaned and patted dry
Salt and freshly ground black pepper
2 tbsp olive oil or vegetable oil
3 tbsp unsalted butter, divided
2 cloves garlic, minced
1/2 cup dry white wine (optional)
Juice of 1 lemon (about 3 tbsp)
Zest of 1 lemon
2 tbsp fresh parsley, chopped
200g (7 oz) cooked pasta (linguine, spaghetti, or fettuccine works well)
Lemon wedges for garnish
way to cook:

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