Bring a large pot of heavily salted water to a boil. When the water is boiling cook the pasta al dente. About 8 mins. Reserve 1 cup pasta water once cooked.

In a large cast iron pot, or skillet melt 2 TBS butter with olive oil over medium high heat.. Pat dry the scallops and sear for 2-3 minutes on each side until golden brown. Remove from the pan and tent loosely to keep warm.

Add the remaining butter and sauté the shallots with garlic on medium heat for 1 minute. The pasta should be ready by now. Add 1/4 cup of the pasta water to the pan to deglaze the pan and create a sauce. Scoop the noodles directly into the pan, freshly squeeze lemon over the pasta and toss in the lemon once done. Stir the pasta in the sauce for 2 minutes to allow the flavours to meld together and coat the noodles. Add more pasta water if needed.

To serve: plate pasta, top with scallops and serve with freshly grated parmesan and garnish with parsley. Enjoy!