1. In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat. When the water boils, reduce heat to simmer until you’re ready to cook the pasta (step 5).
2. While the water is heating up, use a grater to take off small peels of the skin of one lemon into a small saucepan.  Cut the lemon in half and squeeze the juice into the pan and remove pits. Use the back of a large spoon to press the inside of the lemon to extract more juice. Add the garlic and 1 tablespoon of the olive oil to the saucepan.  Stir to blend well.  Place on stovetop on low heat.
3. Heat a large nonstick pan or grill pan on high temperature until very hot.  Sprinkle the scallops with salt, pepper, and 1 tablespoon of olive oil.Toss to coat well.
4. Place the scallops in the hot pan.Cook about 4 minutes on each side, or until scallops are well browned and firm and milky white to the center (to a minimum internal temperature of 145 °F).
5. After turning the scallops to the second side, drop the pasta into the boiling water. Set temperature on medium, and cook for 2 minutes or the shortest recommended time according to package directions.
6. When the pasta is done, set aside ½ cup of the cooking water.  Drain the pasta. Return drained pasta to the pot, and toss with the warm olive oil mixture and the ½ cup reserved pasta water.
7. Divide the pasta equally among four plates (about 1 cup per plate).  Top each with four scallops.
8. Garnish each dish with ½ tablespoon of shredded parmesan cheese. Serve immediately. 

Tip: Delicious with a side of Baby Spinach With Golden Raisins and Pine Nuts