Bring a pot of water with a pinch of salt to a boil. While making scallops & sauce, cook pasta 5-8 minutes, drain and set aside.

Pat scallops dry with a paper towel on both sides. Season with salt & pepper to taste. Heat a medium sized skillet on medium-high heat and add 2 tsp of the olive oil. When the pan is hot, add scallops. Do not touch them, just let them cook for about 3-4 minutes. Flip and cook for another 3-4 minutes. Scallops should be browned and slightly firm to the touch. Take them out and keep hot on a plate.

Lower the heat of the pan, add in garlic and the remaining olive oil. When fragrant, about 1 minute, add in butter, white wine, and broth. Bring this to a simmer and let it cook and reduce for a few minutes. Add in fresh parsley & season with salt and pepper to taste.

Add pasta to the skillet with sauce and toss to coat. Divide among dishes, top with scallops, remaining sauce, parsley, & even some grated cheese!