Scallops over Black Soybean Spaghetti with Lemon Garlic Sauce

So glad I found some sea scallops and

decided to try some black soybean spaghetti gf.
Both ingredients were courtesy of Aldi.  

Start by patting your scallops dry, salt and pepper both sides, then

dredge in flour and sear in hot olive oil two mintues per side.
Remove scallops and set aside temporarily.

Boil salted water for your spaghetti,
when boiling add noodles, they take 5-8 minutes.

While noodles are cooking,

Mince two garlic, one tsp of fresh ginger, and zest of one lemon.
Add a bit more olive oil to the same pan and saute above ingredients.
After a minute or two add one cup of white wine and reduce.
Next add 2 tbs of butter dredged in flour.
The dredged butter will help thicken the sauce.
Put scallops back in sauce for 30 seconds, remove scallops.
Toss drained noodles in the sauce
 then plate your noodles with the scallops on top
and drizzle remaining sauce over the top.

Sprinkle rough chopped parsley over the top and serve immediately.
As you can see the scallops were actually seared,
but when the sauce was poured over the top it made them look pale.
This recipe is definitely a keeper!