Scallop Spaghetti in White Wine Sauce

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• 1 tablespoon butter
  Ingredient note

  Source: 1 tablespoon butter
• 1 tablespoon + 2 tablespoons olive oil
  Ingredient note

  Source: 1 tablespoon olive oil; Source: 2 tablespoons olive oil
• 4 cloves garlic (minced)
  Ingredient note

  Source: 4 cloves garlic (minced)
• 1 cup white wine
  Ingredient note

  Source: 1 cup white wine
• 1 cup heavy cream
  Ingredient note

  Source: 1 cup heavy cream
• 1/4 cup Parmesan cheese (shredded)
  Ingredient note

  Source: 1/4 cup Parmesan cheese (shredded)
• 2 tablespoons capers (drained)
  Ingredient note

  Source: 2 tablespoons capers (drained)
• 1 teaspoon lemon juice ( freshly squeezed)
  Ingredient note

  Source: 1 teaspoon lemon juice ( freshly squeezed)
• As Needed + 1/4 teaspoon salt
  Ingredient note

  Source seasoning: salt to taste; Source: 1/4 teaspoon salt
• 8 oz spaghetti
  Ingredient note

  Source: 8 oz spaghetti
• 1 pound scallops (medium size, about 12-14 scallops, thawed completely if frozen)
  Ingredient note

  Source: 1 pound scallops (medium size, about 12-14 scallops, thawed completely if frozen)
• As Needed Black pepper
  Ingredient note

  Required by source directions; authorized salt/pepper exception.

1. In a medium skillet, heat butter, olive oil and minced garlic on medium heat.
2. Cook for about a minute, until garlic softens.
3. Add wine. Bring to boil. Boil for several minutes until the amount of wine reduces approximately to half.
4. Add heavy cream and Parmesan cheese. Bring to boil, and immediately reduce to simmer. Simmer for a couple of minutes, stirring at all times, until the sauce thickens a bit.
5. Remove from heat. Stir in drained capers and freshly squeezed lemon juice. Season with salt and pepper. Taste, add more lemon juice, salt and and pepper if needed. Keep covered.
6. Cook spaghetti according to package instructions until al dente. Drain. Add to the sauce, stir to combine.
7. If using frozen scallops, make sure the scallops are thawed completely.
8. Blot each scallop with paper towels to remove extra water.
9. Season scallops with salt
10. Heat 2 tablespoons olive oil in a large skillet on high heat until hot but not smoking. Oil should not be smoking, just rolling easily around the skillet.
11. Add scallops without overcrowding the pan.
12. Sear on one side for about 4 minutes until the scallops are a golden color. Don't move the scallops around the pan in the beginning.
13. Turn the scallops to the other side and cook for 2 or 3 more minutes.
14. Remove from heat and transfer the scallops to the plate immediately.
15. Don't allow the scallops rest in the hot skillet, off heat. That will make them steam and lose their crust.
16. Add cooked scallops to the spaghetti with the creamy white wine sauce and reheat gently. Serve.