Pat the sea scallops dry with paper towels and season with salt and pepper, lightly dust with flour.

Heat oil in a skillet and sear scallops for 1 minute on each side until golden brown. Remove and set aside.

Cook linguine in salted boiling water until 1 minute shy of al dente, then reserve pasta water and drain.

In the same skillet, add olive oil, saute shallots and garlic without browning for about 2 minutes.

Add crushed red pepper and capers, stir for 30 seconds, then add white wine and simmer for 3-4 minutes until reduced.

Add chicken stock and lemon slices, simmer for another 2-3 minutes, then mix in the linguine.

Stir in cold butter and adjust sauce with reserved pasta water as needed, then add chopped parsley.

Gently fold in scallops to coat with sauce and plate, garnishing with parsley and pepper.