Bring a large pot of water to a boil for pasta. Generously salt it.
Meanwhile, thoroughly dry the scallops with paper towels. (This is important to achieve beautiful seared crust!)
Generously season with salt on both sides.
When the pasta water comes to a boil, add pasta and cook it al dante according to package directions.
Heat a large stainless steel or cast iron skillet over medium high heat. (I recommend using 12-inch skillet to give plenty of room for scallops.)
Add 1 tablespoon of oil.
Add the scallops one by one into the sizzling hot skillet in a single layer, making sure they don’t touch each other. (Work in batches.)
Sear the scallops for about 2 minutes without disruption until golden crust forms. If the scallops are still stuck to the pan, it means they are not ready. Don’t force it. Try again in about 30 seconds.
Using a pair of kitchen tongs, flip the scallops and cook the other side for another 2 minutes. The center of the scallops should be slightly translucent. Overcooking will result in chewy, rubbery scallops that no one would care for. Remove the scallops onto a clean plate.
Repeat with the remaining oil and scallops.
When all the scallops are cooked, reduce heat to medium low and add wine. (Be careful as it might splatter when you add wine.) Deglaze the pan by scraping the bits off the bottom of skillet with a wooden spoon, about 1 minute.
Pour in heavy cream and cook gently for about 2 minutes.
Once the pasta is cooked, drain the pasta and reserve about 1/2 cup of pasta cooking water.
Add pasta and lemon juice. Toss to combine. Salt taste. If needed, add reserved pasta cooking water to thin out the sauce.
Add scallops and serve immediately.