• Bring a large pot of salted water to a boil. Wash and dry all produce. • Zest and quarter lemon. Peel and finely chop or grate garlic. Pick parsley leaves from stems; roughly chop leaves. Thinly slice chives. Mince chili.

• Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.

• While pasta cooks, pat scallops* dry with paper towels; season generously all over with salt and pepper. • Melt half the garlic herb butter (you’ll use the rest in the next step) in a large pan over medium-high heat. Add scallops and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate along with any pan drippings and cover to keep warm. Wipe out pan.

• Heat a large drizzle of olive oil in same pan over medium-high heat. Add tomatoes and season with salt and pepper. Cook until tomatoes begin to burst, 2-3 minutes. TIP: If tomatoes haven’t burst, gently press them with a spatula to help them along. • Add garlic and remaining garlic herb butter; cook until fragrant, 1 minute. • Reduce heat to medium and add crème fraîche, lemon zest, 1/4 cup reserved pasta cooking water (1/3 cup for 4 servings), and juice from half the lemon. Simmer until slightly thickened, 2-3 minutes.

• Stir drained spaghetti and half the Parmesan (save the rest for serving) into pan with sauce. • Add scallops along with any resting juices, and half the chives and chopped parsley. • Toss until spaghetti is thoroughly coated in sauce, adding splashes of reserved pasta cooking water as needed. Season generously with salt and pepper. TIP: If you like things spicy, stir in half the chili.

• Divide pasta between bowls and top with remaining Parmesan, chives, and chopped parsley. Serve with remaining lemon wedges on the side.