Ingredients:

• 1/2 lb dried spaghetti
• 8 scallops
• 1/2 cup extra-virgin olive oil
• 4 large garlic cloves
• A fistful of fresh flat-leaf parsley
• 1 lemon
• 1/2 tsp crushed red pepper flakes
• Kosher salt and black pepper

Instructions:

Prep: Finely slice the garlic, chop the parsley, and grate about 1 teaspoon of lemon zest. Pat the scallops very dry with paper towels, then season both sides with salt and pepper.

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 8–10 minutes. Drain, reserving 1 cup of the pasta water.

While the pasta cooks, heat 2 tablespoons of olive oil in a large frying pan over medium-high heat. Add the scallops and sear for 2–3 minutes per side, until golden brown and just cooked through. Set aside.

Reduce the heat to low and add the remaining 1/3 cup olive oil to the pan. Add the garlic and gently sauté for 2–3 minutes, until lightly golden. Be careful—it can burn quickly. Add the red pepper flakes and lemon zest, and cook for 1 more minute.

Add the drained pasta and seared scallops to the pan. Toss everything together, adding about 3 tablespoons of the reserved pasta water to help coat the pasta. Keep tossing over low heat for about a minute.

Remove from heat. Squeeze in the juice of half a lemon, add the chopped parsley, season to taste with salt and pepper, and toss to combine.

Serve immediately and enjoy!