Scallops in Lemon-Garlic Butter "Scallops Scampi"

Ingredients:

• 340 g spaghetti
• 1 tbsp. vegetable oil
• 450 g of scallops, remove tough muscles from the sides, pat dry
• 55 g unsalted butter
• 5 cloves garlic, crushed
• Juice of 2 lemons (about 1/3 cup)
• 0.5 cup fresh parsley leaves, coarsely chopped

Preparation:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Remove 0.5 cups of water and drain the pasta in a colander.
2. Heat oil in a large skillet over medium-high heat. Season the scallops with salt and pepper. Add them to the skillet, increase the heat to high, and sear until golden brown, 1–2 minutes per side; remove to a plate.
3. Return the pan to medium-high heat, add the butter and garlic, and cook, stirring constantly, until the garlic is lightly browned, 2–3 minutes. Add the lemon juice and season with salt and pepper. Add the cooked spaghetti and parsley to the pan and stir. Add a little of the pasta water to thin the sauce and coat it evenly.
4. Divide the pasta among plates and top each serving with a few scallops.