Start by bringing a large pot of salted water to a boil for the pasta. While waiting, pat the sea scallops dry with paper towels to remove excess moisture, ensuring they sear beautifully. Sprinkle both sides with kosher salt to enhance their flavor.

Once the water is boiling, add your chosen pasta, like spaghetti or fettuccine. Cook until al dente, usually around 8 to 10 minutes. Reserve about half a cup of the cooking water before draining it in a colander.

In a large skillet, heat a drizzle of olive oil over medium-high heat until shimmering. Carefully place the scallops in the skillet, ensuring not to overcrowd the pan. Sear them for about 2 minutes on each side until golden brown.

In the same skillet, reduce the heat to medium and add white wine, scraping the flavorful bits from the bottom with a wooden spoon. Let the wine simmer for about 1 minute until slightly reduced.

Stir in the heavy cream, allowing it to bubble for about 2 minutes while whisking for a smooth consistency. Add a splash of lemon juice to brighten the flavor.

Add the drained pasta to the creamy sauce in the skillet. Toss everything together, adding reserved pasta water to reach the desired consistency.

Gently fold the seared scallops back into the skillet, cooking everything together for a minute to heat through. Taste and adjust the seasoning with salt or lemon juice if needed. Serve immediately.