Pat the scallops dry with paper towels. If necessary, trim the tough side muscle of the scallop off if it is still attached. (It will look whiter than the rest of the scallop.) Season both sides of the scallops with salt and pepper.

Add the butter and olive oil to a large sauté pan of medium-high heat. When the pan is hot, add the scallops, cooking 2-3 minutes per side. The middle of the scallops should be a little translucent. Be careful not to overcook as they can become quite tough if overcooked. Don't over crowd the pan, so if necessary cook in batches. Try not to move the scallops around in the pan unless flipping them once.

Remove the pan from the heat and transfer the scallops to a dish, reserving the cooking liquids. Cover with foil to keep them warm.

Prepare your spaghetti and get that boiling while you prepare the pasta sauce.

Bring the sauté pan with the cooking liquids back to the stovetop. Add the garlic, chicken broth, and lemon juice to the pan. Bring up to medium heat and let it simmer for 1 minute, while stirring up the brown bits of flavor from the bottom of the pan.

Stir in the cream, Parmesan cheese, and lemon zest and let it cook for a few minutes until it thickens to your liking. Add the cooked scallops back to the pan and gently stir to coat. Pour the sauce and scallops over the cooked spaghetti and gently toss to coat. Check the seasoning to see if any salt and pepper are needed. Garnish with fresh chopped parsley. If desired you can add a little extra cheese and lemon zest as garnish as well.