Änglahårspasta med bläckfisk och tomater

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1. 1
   Put a large pot of salted water to boil.
2. 2
   Meanwhile, heat a large heavy-bottomed skillet on high heat. When hot, add 1 tsp of oil and the butter over medium-high heat until mixture starts to brown.
3. 3
   MAKE SURE THE PAN AND OIL MIXTURE IS VERY HOT - Transfer HALF of the scallops to the skillet and cook WITHOUT MOVING until seared: ABOUT 30 SECONDS. Gently flip and sear on other side for another 20 - 30 SECONDS. Remove from skillet and set aside; cook remaining scallops and repeat as the first batch; set aside with first batch.
4. 4
   Add the angel hair to the boiling salted water, cook according to package instructions for al dente.
5. 5
   Reduce the skillet to medium-high heat; add remaining teaspoon of oil. When hot add the garlic and cook 1 minute. Add the tomatoes, wine, salt and pepper and cook an additional 2 minutes. Add lemon juice and 2 tablespoons of parsley, remove from heat.
6. 6
   Drain any liquid that accumulates from the scallops, then add the scallops to the skillet and remove from the heat.
7. 7
   Drain the pasta and place in a large serving bowl. Top with the scallops and sauce, more fresh parsley and serve with grated parmigiano if desired.