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1
Rinse the scallops and dry well with paper towels.
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2
Season the scallops with salt and pepper.
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3
In a large, heavy fry pan over high heat, warm the olive oil until it shimmers.
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4
In batches without crowding, add the scallops and sear until nicely browned on one side, about 2 minutes.
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5
Turn the scallops over and brown the other side, about 1 minute more.
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6
Return all the scallops to the pan, Add the lemon zest and thyme, and cook for a moment.
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7
Using a slotted spoon, transfer the scallops to a bowl.
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8
Reduce the heat to low and add the butter and shallots to the pan.
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9
Saute until softened, about 4 minutes.
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10
Meanwhile, bring a large pot of water to a boil over high heat.
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11
Generously salt the boiling water, add the pasta and cook until al dente (tender but firm to the bite), 3 to 4 minutes.
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12
While the pasta is cooking, add the lemon juice and broth to the fry pan and deglaze the pan, stirring to scrape up the browned bits from the bottom.
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13
Simmer until slightly thickened, 3 to 4 minutes.
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14
Drain the pasta well and add it to the fry pan.
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15
Add the scallops and any juices that have accumulated.
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16
Add the capers and pine nuts.
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17
Toss over low heat to finish cooking the scallops and mix the ingredients, about 1 minute.
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18
Taste and adjust the seasonings.
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19
Transfer to a warmed large, shallow bowl.
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20
Add the arugula leaves and toss gently.
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21
Serve immediately.
