Bring a large pot of water to a robust boil and salt it well (about 1 tbsp kosher salt per 4–5 liters). Salting pasta water seasons the pasta from the inside out — this is your primary opportunity to flavor the noodles. Add the 150 g dried linguine when the water returns to a rolling boil.

While the water heats, trim and prepare the scallops: pat them very dry with paper towels (this is critical — moisture prevents a good crust). Remove and discard the small side muscle if still attached. Season both sides lightly with kosher salt and freshly cracked black pepper. Dry scallops sear; wet scallops steam.

Prep the broccolini: trim tough stem ends and halve any very thick stalks lengthwise so pieces cook evenly. Toss broccolini with 1 tbsp olive oil, a light pinch of salt and a little black pepper. Charred broccolini has smoky, concentrated flavor that contrasts beautifully with the scallops.

Set a large sauté pan (preferably stainless steel or cast‑iron) over medium‑high heat for the broccolini and another heavy 10–12" skillet for the scallops. A hot pan is necessary to get color quickly without overcooking the scallops or steaming the broccolini.

When the pasta has about 4 minutes left on the package timing (it will finish in the pan), add the broccolini to the hot pan. Let it sit, undisturbed, for 2 minutes to develop char, then toss/turn and cook another 2–3 minutes until crisp‑tender with dark brown spots. Transfer broccolini to a warm plate and keep the pan over low heat — you’ll use the pan juices to finish the sauce.

In the reserved empty skillet (very hot), add 1 tbsp olive oil and heat until just smoking. Add scallops in a single layer without overcrowding (work in batches if needed). Sear without moving for 1½–2 minutes until a deep golden crust forms. Flip and sear the second side for 45–90 seconds until just cooked through — scallops cook fast and are best when still slightly translucent in the center. Searing on high heat develops the Maillard crust that gives scallops their signature savory flavor.

Remove scallops to a warm plate and briefly tent with foil to keep warm. Resting for a minute lets carryover heat finish cooking without drying them out.

Reserve 4–6 tbsp of the hot pasta cooking water and drain the linguine al dente. Add the drained linguine directly to the pan you used for broccolini over medium heat. Add the minced garlic and cook for 20–30 seconds until fragrant — don’t let it brown or it will become bitter. Add the white wine (or 4–6 tbsp reserved pasta water) to deglaze the pan, scraping up any browned bits; that fond carries concentrated flavor.

Add the lemon zest, lemon juice and chives, then toss the pasta vigorously while gradually adding 1–2 tbsp reserved pasta water as needed to loosen and create a silky emulsion with the olive oil already in the pan. The starch in the water helps bind the sauce to the pasta, giving a glossy finish.

Swirl in the butter (or an extra splash of olive oil) and a pinch of red pepper flakes. Taste and adjust seasoning with salt and pepper. Finishing with a small bit of butter at the end rounds flavors and gives nutty richness without making the dish heavy.

To serve: divide linguine between two warm plates, arrange charred broccolini alongside, and place 6 scallops atop each portion. Spoon any scallop juices from the resting plate over the scallops and garnish with extra chives, an extra squeeze of lemon if desired, and a small crack of black pepper.

Enjoy immediately — scallops are at their best right after searing, and the pasta sauce will begin to cool and cling by the minute.