I adapted this from looking at several different recipes. It is really easy and elegant enough for company.

1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound bay scallops
2 teaspoons olive oil
3 teaspoons butter, divided
1/2 cup dry white wine
1/4 cup fresh lemon juice
1 garlic clove, minced
2 green onions, chopped
6 cups hot cooked pasta (about 12 ounces uncooked)
Parmesan cheese, finely shredded

1/4 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon pepper 1 pound bay scallops 2 teaspoons olive oil 3 teaspoons butter, divided 1/2 cup dry white wine 1/4 cup fresh lemon juice 1 garlic clove, minced 2 green onions, chopped 6 cup s hot cooked pasta (about 12 ounces uncooked)

Combine first 3 ingredients in a paper or plastic bag. Add scallops to bag; shake to coat.

Heat oil and 2 teaspoons butter in a large nonstick skillet over high heat.

Add scallops; cook 2 minutes on each side or until lightly browned and done. Cook in batches if necessary adding more butter and oil as needed. Remove scallops from pan; keep warm.

Reduce heat to medium; add 1 teaspoon butter, wine, lemon juice, garlic and onion, and scrape bottom of pan to remove browned bits. Cook 3 minutes. Remove from heat.

Divide pasta and scallops evenly among 4 individual plates.
Top with wine sauce.

Sprinkle each serving with cheese.