If needed, remove the foot from each scallop then pat dry and season with salt and freshly ground black pepper. Set aside.

Cook pasta according to package directions. When the pasta is done, stir in the arugula and drain immediately (this will wilt the arugula just enough).

To sear the scallops, In a skillet or cast iron pan, heat one tablespoon of butter over medium-high heat until very hot. Add scallops, leaving an inch of space around each one. Sear for two minutes on one side; flip, and sear for 2 minutes on the second side. Each side of the scallop should be golden brown and the sides opaque.

Meanwhile, melt the other two tablespoons of butter in the pan you used to cook the pasta. Add garlic; cook and stir just until fragrant. Add lemon zest and juice; stir until combined. Add pasta and arugula and stir to coat; season to taste with salt and freshly ground black pepper.

Divide pasta mixture between two plates. Top each with 4 scallops and serve.