Kick your pasta night up a notch with fresh scallops and a garlicky white-wine sauce.
In large skillet, cook butter over medium, swirling pan, until golden brown, 4 to 5 minutes. Add garlic and wine. Cook for 2 minutes. In medium skillet, cook scallops in oil over high for 3 minutes. Turn scallops. Add 3 tbsp. of browned butter. Baste for 2 minutes. Add pasta, herbs, and lemon zest to large skillet. Toss until coated; season. Top pasta with scallops and pan drippings.