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1
["Get water started in a large pot for the pasta, and preheat oven to 200 degrees (for keeping scallops warm).", "Season scallops with salt and pepper: Set a large saute pan over medium-high heat until hot, about 1 minute. Add half the butter, swirling to coat bottom of pan. Continue to heat until butter just begins to turn golden brown.", "Add half the scallops, one at a time, flat side down; cook, adjusting heat as necessary to prevent fat from burning, until scallops are well browned, 1 1/2 to 2 minutes; Turn scallops over and cook another minute or two (sides will be firmed up and all but middle third of scallop opaque) Do not over cook!
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2
Repeat cooking process using remaining half of butter and scallops.", "Transfer scallops to heatproof plate, drizzle them with lemon juice and place in oven oven with door slightly open.
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3
Return skillet to burner; reduce heat to low.", "Add shallot and cook 1 to 2 minutes.
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4
(meanwhile, add pasta to pot of boiling water.)", "Increase heat to high; add garlic,and wine; bring to boil, scraping pan bottom with wooden spoon to loosen caramelized bits, until liquid reduces to a glaze, 4 to 5 minutes.", "Add cream, salt, and pepper and garlic; bring to boil. Reduce heat; simmer until cream reduces very slightly, about 1 minute longer.", "Stir in scallions, and tomatoes.
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5
Drain pasta; pour into large bowl. Add sauce; toss to coat.
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6
Divide pasta among individual serving plates, arranging a portion of scallops around or on top of each.", "Garnish with grated fontinella and serve."]
