Making the white sauce

1. Start with garlic: Heat the butter and olive oil in a skillet over medium heat. Toss in your minced garlic and let it cook for about a minute until it’s soft and fragrant (don’t let it brown—burnt garlic is not a good look here).
2. Add the cream and cheese: Once the garlic’s ready, stir in the heavy cream and Parmesan. Bring it all to a gentle boil, then reduce the heat to low. Let it simmer for a few minutes, stirring constantly. You’ll know it’s done when the sauce has thickened slightly.
3. Capers and lemon for balance: Stir in the capers and lemon juice off the heat. This keeps the sauce fresh-tasting. Taste it and adjust the seasoning. Need more lemon? More salt? Go for it! Set it aside, but keep it covered.

Cooking the pasta

While the sauce is simmering, cook your spaghetti according to the package directions. Remember to salt the water generously! Drain it once it’s al dente and toss it straight into the sauce. Give everything a good stir to coat the pasta evenly.

Perfectly seared scallops

1. Prep the scallops: If your scallops are frozen, make sure they’re fully thawed. Pat them dry with paper towels to remove any excess moisture—this helps them get that crispy, golden sear.
2. Sear time: Heat 2 tablespoons of olive oil in your skillet over high heat. Once it’s shimmering (but not smoking), add the scallops. Let them cook undisturbed for about 4 minutes, or until the bottoms are golden.
3. Flip and finish: Flip the scallops and cook for another 2-3 minutes. They should be opaque all the way through but still tender. Transfer them to a plate immediately—don’t let them sit in the hot pan or they’ll overcook.

Bringing it all together

Gently reheat the pasta in the sauce, then add the scallops on top. Give everything a light toss and serve immediately.