• Boil water for pasta. Add 3 tablespoons of salt when the water starts to boil. Then add pasta. Cook pasta al dente according to package directions.

  When pasta is done reserve ½ Cup of the pasta water to be used in the sauce.
  

While Pasta is cooking prepare the scallops and ingredients

• Heat olive oil and add ½ of the sliced garlic cloves. Sauté garlic until it just starts to turn a very light golden brown. The garlic will be soft. Takes 2 to 3 minutes.

  Add the Scallops. Sprinkle one teaspoon of salt on top of the scallops.
  2 Cloves Garlic, 1 teaspoon Salt, 2 Tablespoons Olive Oil, ½ Pound Scallops
  
• Sauté the scallops for 3 more minutes on each side until the they are golden brown. Flip only once.
  ½ Pound Scallops
  
• Juice 2 lemons and zest one lemon
  2 Lemons and zest from one lemon
  
• Add ½ of the lemon juice to the scallops. Simmer for one to 2 minutes. (Remove the scallops at this point and place them on a dish to set aside.)
  
• In the same pan, after you remove the scallops, add in the rest of the garlic, the remaining lemon juice, and the lemon zest
  2 Cloves Garlic
  
• Add the wine to the saute pan and stir
  ½ Cup White Wine
  
• Drain the pasta and reserve 1 cup of the pasta water. Add the cooked pasta and reserved pasta water to the saute pan
  
• Toss the pasta in the sauce. Cook for a couple of minutes to reduce the sauce and finish cooking the pasta. Add the red pepper flakes (optional). Turn off heat
  ½ Tablespoon Red Pepper Flakes
  
• Chop the parsley or basil and serve with the pasta.
  ¼ Cup Parsley or Basil
  
• Place the pasta on the serving dish. Top with scallops and parsley. Enjoy!!