Pan Seared Scallops with Lemon Caper Pasta

Dry the scallops very well with a piece of paper towel. Season both sides with salt.
Heat a stainless steel pan over medium-high heat. Add 2 tablespoons of olive oil and heat until it ripples and begins to smoke.
Add scallops to the hot pan without crowding. Cook without moving them, until the bottoms are a golden-brown, about 3 minutes.
Add 1 tablespoon of butter to the pan. Turn the scallops and caramelize the other side, about 1 ½ to 2 minutes. Turn off the heat but do not discard the pan.
Transfer scallops to a clean plate and lightly season with freshly ground black pepper. Lightly cover to keep warm while making the pasta.

Bring a large pot of salted water to a boil. In the meanwhile make the lemon caper sauce.
In the same pan used to cook the scallops, turn heat to medium and add 1 tablespoon of butter and garlic. Stir and cook for about 1 minute, until fragrant but not browned.
Increase the heat to medium-high and add ½ cup white wine. Simmer, stirring as needed until the wine is reduced by half and you can no longer smell the alcohol, about 3 minutes.
Add the chicken broth, lemon juice, zest, and capers, turn the heat to high. Cook until the sauce is reduced by half (½ cup) about 8 to 10 minutes.
Turn off the heat and add 1 tablespoon of butter and whisk to combine. Season with salt and pepper as needed.
Cook angel hair pasta in boiling water about 4 minutes until al dente, 5 minutes for more tender pasta. Drain and add to the sauce.
Add parsley and toss to combine. Add sliced tomatoes and gently mix. Season pasta with salt and pepper as desired. Evenly divide among serving dishes.
Top with scallops and freshly grated parmesan cheese.