Preparation:

Bring three quarts water to a boil. While water is boiling, thinly slice garlic and shallots.

Remove side muscle from scallops and season top and bottom with salt and pepper. Set aside in refrigerator. Clean and chop parsley and set aside.

Prepare angel hair per the recommended instructions, drain, and set aside.

In a sauté pan on high heat, sauté scallops in nonstick spray. When the bottom has caramelized, flip scallop and continue cooking two minutes. Remove scallops from pan and set aside. In the same pan used for sautéing the scallops, add olive oil and on medium heat, sweat garlic and shallots. When sweated, add pasta and toss.

To serve, place equal portions of pasta in four bowls. Top each with chopped parsley and three scallops.