Step 1

In a large pot, boil 2 quarts water. Add 2 teaspoons salt and the pasta; cook, stirring, until al dente. Reserve 1 cup of cooking water, then drain, leaving some water clinging to the pasta; set aside. Meanwhile, lightly season the scallops with salt. In a 12-inch skillet over medium-high, heat the oil until barely smoking. Quickly pat the scallops dry once again and place in the pan. Cook without disturbing until golden brown on the bottoms and the scallops release easily, 2 to 4 minutes.

Step 2

Flip each scallop, then add the butter and capers, swirling to incorporate. Cook, spooning hot butter over the scallops, until the butter smells nutty and the scallops are opaque throughout, 2 to 3 minutes. Transfer the scallops to a plate.

Step 3

Add the pasta and ¼ cup of the reserved cooking water to the butter mixture remaining in the skillet. Cook over medium, tossing with tongs, until the pasta is lightly sauced, 1 to 2 minutes; add more reserved pasta water as needed so the sauce clings. Stir in the lemon juice and half the parsley, then taste and season with salt and pepper. Transfer to a serving bowl or divide among individual plates, then top with the scallops and sprinkle with the remaining parsley.