When you look at a scallop, it usually has a little muscle where it attached itself to the shell, you can feel it as it’s hard, remove that. Rinse under cold water to remove any grit or sand, and pat dry with paper towels.
Salt and pepper the scallop. Dust with flour using either a large zip-top bag with flour, shake to coat, remove the scallop and discard remaining flour OR filling a small strainer with flour and shaking it over both sides of the scallop.
Heat the oil in a large non-stick skillet over medium-high heat; add the scallops and sear on each side until lightly browned – do not, I repeat, do not overcook or you will have a rubber disk and not a tender piece of lovely seared scallop (I swear this is why so many people say they don’t like scallop is that it is notoriously overcooked); better too rare, than overcooked.
Remove the scallops from the pan, wipe it clean and then melt the butter over medium heat; add the shallot; saute 1 minute; add the wine, lemon peel, and lemon juice; saute for one minute.
Add the pasta; toss and heat through, then remove from the heat and add the parsley. Toss to coat; adding some pasta water if it all seems a bit dry. Taste and adjust seasonings with salt and pepper.
Divide the pasta between 4 plates and top with the scallops, pouring any juices let on the plate over the top.
If making this with shrimp or chicken, you can bypass the flouring. Even with scallops, if you prefer not to flour, you don’t have too. Just make sure everything is patted dry so it gets a little color when you saute it and doesn’t just “simmer’ in its own juice. Shrimp should be pink and the chicken needs to be cooked all the way through, best to use boneless skinless breast meat and look for white throughout.