1
Bring a large pot of water to a boil for pasta. Generously salt it. Dry the scallops with paper towels.
2
Season with salt on both sides. When the pasta water comes to a boil, add pasta & cook it al dante according to package directions.
3
Heat a large stainless steel or cast iron skillet over medium high heat. Add 1 tbs of oil.
4
Add the scallops one by one into the sizzling hot skillet in a single layer, making sure they don’t touch each other.
5
Sear the scallops for about 2 mins without disruption until golden crust forms.
6
Using a pair of kitchen tongs, flip the scallops & cook the other side for another 2 mins.
4
Repeat with the remaining oil & scallops. When all the scallops are cooked, reduce heat to medium low & add wine.
7
Deglaze the pan by scraping the bits off the bottom of skillet with a wooden spoon, about 1 min.
8
Pour in heavy cream & cook gently for about 2 mins.
9
Drain the cooked pasta, reserving about ½ cup of the pasta water. Add the pasta & lemon juice to the pan & toss to combine.
10
If needed, add reserved pasta cooking water to thin out the sauce. Add scallops & serve immediately.