way to cook:
Prepare scallops: Pat scallops dry with paper towels to ensure a good sear. Season both sides with salt and pepper.
Cook pasta: Prepare pasta according to package instructions. Drain and set aside.
Sear scallops: Heat olive oil in a large skillet over medium-high heat until shimmering. Add scallops in a single layer without overcrowding. Sear for about 2-3 minutes on each side until golden brown and slightly crusty. Remove scallops from skillet and set aside.
Make lemon butter sauce: In the same skillet, reduce heat to medium. Add 2 tablespoons butter and minced garlic, sautéing for about 1 minute until fragrant. Pour in white wine (if using) and lemon juice, scraping up any browned bits from the bottom. Let simmer for 2-3 minutes to reduce slightly.
Finish sauce: Stir in remaining tablespoon of butter and lemon zest. Add chopped parsley and season with salt and pepper to taste.
Combine: Toss cooked pasta in the lemon butter sauce until coated. Plate pasta, then top with seared scallops.
Garnish: Add lemon wedges and a sprinkle of fresh parsley on top.
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