Ingredients
- 1 lb Gulf of Maine dayboat scallops
- Kosher salt and freshly ground black pepper
- 12 ounces spaghetti
- 1 Tbsp. vegetable oil
- 4 Tbsp. (1/2 stick) unsalted butter
- 5 cloves garlic, minced
- Juice of 2 lemons, about 1/3 cup
- 1/2 cup fresh parsley leaves, roughly chopped