Step 1

Cook pasta just under al dente according to package directions. Be sure to reserve approximately 1/2 - 1 cup pasta water. While pasta cooks, begin making the sauce and let the scallops come to room temperature.

Step 2

Add 3 tablespoons butter to a large skillet over medium-low heat and let the butter melt. Add the thinly sliced garlic cloves and let cook for 2-4 minutes until garlic becomes slightly tender, being careful to not burn them. Add salt, pepper, and a dash of red pepper flakes as desired. Stir in flour until combined completely and cook for an additional minute, continuing to stir so it doesn't burn. Stir in milk and vegetable stock until combined and bring to a low simmer.

Step 3

Add the just-under al dente noodles to the sauce and stir to combine. Let simmer on low for about 1-2 minutes, adding additional pasta water as needed until your desired sauce consistency is reached (I usually add about 1/3 cup). Stir in parmesan cheese until melted and remove pasta from heat. Don't forget to taste test for salt levels.

Step 4

Pat scallops dry and generously coat with salt and pepper on the tops and bottoms. As the sauce finishes cooking, heat a smaller stainless steel skillet over medium-high heat. Add the remaining 2 TBSP butter and let melt.

Step 5

Once the butter is hot and slightly bubbly, add the scallops "standing up" on the flat edge. Let cook for approximately 1-2 minutes (depending on their size) until a golden crust forms. Flip the scallops (they should easily come up, if not, cook a little longer) and cook for another 1-2 minutes until a golden crust forms and the inside is translucent. Remove from heat and top pasta with scallops.

Step 6

Optional: squeeze a lemon on top, or stir in lemon zest, for added brightness to the pasta. Garnish with fresh parsley as desired, and enjoy!