1. Start by bringing a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then drain and set aside.
2. While the pasta cooks, pat the scallops dry with paper towels and season both sides with salt and pepper. Drying them well will help you get that beautiful golden crust.
3. Heat the olive oil in a large skillet over medium-high heat. Add the scallops, making sure not to overcrowd the pan. Sear for about 2-3 minutes on each side until they develop a golden-brown crust. Remove from the pan and set aside.
4. In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté until fragrant, about 30 seconds. If you’re using wine, add it now and let it reduce by half.
5. Stir in the heavy cream and bring to a gentle simmer. Add the Parmesan cheese, stirring until the sauce is smooth and creamy. Season with additional salt and pepper, if needed.
6. Return the cooked pasta to the skillet, tossing to coat in the sauce. Add the scallops on top and sprinkle with fresh parsley.
7. Serve immediately with lemon wedges on the side, allowing everyone to add a touch of citrus to their liking.

Cooking this dish always reminds me of the time my dad tried to teach me the perfect timing for flipping scallops. It was a messy affair, but it taught me that perfection isn’t the goal—feeding your loved ones is.