Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta until 1 minute before al dente.
• Reserve some pasta water.

Prepare the scallops

• Pat the scallops completely dry with paper towels.
• Season both sides lightly with salt and freshly cracked black pepper.

Sear the scallops

• Heat a large pan over medium-high heat and add a drizzle of oil.
• Once the pan is hot, place the scallops in the pan without overcrowding.
• Sear until a deep golden crust forms, about 2 minutes per side, being careful not to overcook them.
• Transfer the scallops to a plate and set aside.

Make the sauce

• Reduce the heat to medium and deglaze the pan with a splash of water, scraping up any browned bits.
• Add the diced shallot and minced garlic and cook until softened and fragrant.
• Pour in the heavy cream and the water mixed with Hondashi, then bring to a gentle simmer.

Finish the sauce

• Stir in the grated Parmesan until melted and smooth.
• Add the lemon juice.
• Taste and adjust seasoning with Parmesan, salt, pepper or lemon juice as needed.

Finish the pasta

• Add the cooked pasta to the sauce along with a splash of reserved pasta water.
• Toss until the pasta is evenly coated in the creamy sauce.
• Add more pasta water if needed to loosen the sauce.

Serve

• Plate the pasta and top with the seared scallops.
• Finish with freshly chopped parsley and, if desired, extra Parmesan and cracked black pepper.
• Serve immediately.