Bring a large pot of salted water to a rolling boil over high heat. Add your choice of spaghetti, linguine, or fettuccine, and cook according to package instructions until al dente, about 8-10 minutes. Before draining, reserve a cup of the starchy pasta water—this will be crucial for achieving the perfect sauce consistency. Drain the pasta and set aside.

While the pasta cooks, take 1 pound of large scallops and gently pat them dry with paper towels to remove excess moisture. Season both sides with kosher salt and freshly ground black pepper. Set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering, about 2 minutes. Carefully add the seasoned scallops in a single layer. Sear for 2-3 minutes on each side until golden brown and internal temperature reaches at least 115°F. Remove from skillet and keep warm.

In the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Once melted, toss in a diced shallot and sauté for 2-3 minutes until translucent. Add 2 minced garlic cloves, stirring constantly for about 30 seconds until fragrant. Deglaze the pan with a splash of reserved pasta water, scraping up any brown bits.

With the sauce bubbling gently, add the drained pasta into the skillet, tossing with the buttery shallot and garlic mixture. Gradually add more reserved pasta water if it seems dry, ensuring everything is well coated. Nestle the seared scallops into the pasta, allowing flavors to meld together for 1-2 minutes over low heat.

Finish by drizzling fresh lemon juice over the dish and garnishing with chopped parsley. Serve immediately on warm plates.