Creating Scallop Pasta can be straightforward if you follow these simple steps:

1. Cook the Pasta: In a large pot of salted boiling water, cook the linguine or fettuccine according to package instructions until al dente. Drain and set aside, reserving about ½ cup of the pasta water.

2. Sear the Scallops: Pat the scallops dry with paper towels and season both sides with salt and pepper. In a large skillet, heat the butter and olive oil over medium-high heat.

3. Add Scallops to Skillet: Once the butter is melted and starts to foam, carefully place the scallops in the skillet, ensuring they don’t touch. Sear for about 2-3 minutes on each side or until they are golden brown and cooked through. Remove from the skillet and set aside.

4. Create the Sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds, until fragrant. Pour in the heavy cream, stirring continuously. Let it simmer for 2-3 minutes to thicken slightly.

5. Incorporate Cheese and Seasoning: Add the grated Parmesan cheese, lemon zest, and a pinch of salt and pepper to the sauce. Stir until the cheese melts, creating a creamy consistency.

6. Combine Pasta and Scallops: Add the cooked pasta to the skillet along with reserved pasta water as needed to reach your desired sauce consistency. Gently toss to coat the pasta in the sauce, then fold in the seared scallops.

7. Garnish and Serve: Remove from the heat, sprinkle with chopped parsley, and if desired, add red pepper flakes for some kick. Serve immediately, perhaps with additional grated Parmesan on top.