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1
Pat scallops dry with paper towels, then place on plate and refrigerate uncovered.
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2
Bring 4 quarts of water to a rolling boil then add 1 T salt and the spaghetti. Cook as directed on the package to al dente. Reserve 1/2 cup of pasta water, then drain pasta. Once drained return to cooking pot and keep covered.
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3
While pasta is cooking, heat a 12-inch saute pan over medium heat. Add 6 T butter, and once melted and no longer foaming add the shallot, fennel, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Cook stirring occasionally until shallots have browned, and fennel is tender, about 10 minutes. Adjust heat as needed to prevent over-browning of the shallots and butter solids. Add the lime juice, lime zest, dijon, fennel fronds, parsley, and 1/4 cup of reserved pasta water. Stir to combine, then transfer to pot with cooked pasta. Stir to combine, adding additional pasta water if needed. Taste and adjust seasoning. Set aside and keep pot covered.
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4
Wipe out saute pan with paper towels, and reheat on medium-high. Remove scallops from fridge, and season with salt and pepper on both sides. Melt remaining 2 T of butter in pan, and once starting to brown arrange scallops in pan one flat side down. Cook 1 & 1/2 to 2 minutes, until golden brown on the first side then using tongs flip over. Adjust heat if needed to prevent butter from burning. Cook second side 1 to 2 minutes, until golden brown. Central 1/4 to 1/3 of scallop should be translucent, as it will continue to cook. Remove scallops to plate and cover to keep warm. (NB: if the scallops are going to be crowded do this part in 2 phases, using 1 T butter for each phase. The scallops I used were about 16 to the pound, and fit nicely in my 12-inch pan.)
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5
Divide spaghetti between 4 plates, then top with scallops. Serve with lime wedges.
