Step 1

Let scallops sit at room temperature for 20-30 minutes before searing. Remove the tough muscle on the side of the scallop. See Note #2 below.

Step 2

Thoroughly pat dry the scallops and salt and pepper each side.

Step 3

Bring a large pot of water to boil. Once boiling generously salt the water. Cook pasta according to package instructions minus 1 minute. Note: The pasta will finish its cooking in the sauce.Wait to start searing the scallops until the pasta is cooking.

Step 4

Preheat a large skillet over medium high heat. Add approximately 3 tablespoons of olive oil. Once the oil starts to ripple and shimmer with a slightly wavy appearance add scallops. Sear for approximately 2 minutes per side or until a deeper golden brown sear develops. Remove scallops from pan onto a plate. Tent loosely with foil to keep warm.

Step 5

Over the same heat add the remaining olive oil and butter.

Step 6

Once butter is melted reduce heat to medium low and add shallots, anchovy fillets, capers and chili pepper flakes. Sauté for 1-2 minutes.

Step 7

To the pan add the zest and garlic. Sauté for 30 seconds and then carefully pour in the juice, wine and 1/2 cup parsley. Bring to a simmer for about 2 minutes. See Note #3 below.

Step 8

Transfer the slightly undercooked pasta to skillet pan along with 1/4 cup of pasta water. Continue cooking the pasta for about 1-2 minutes stirring frequently.

Step 9

Turn off heat and toss in Parmigiano Reggiano and remaining parsley. Add scallops back to the pan and serve immediatly.