Gamtae Butter Scallop Spaghetti

Pat 180g of scallops dry on every surface with paper towels. Season them with 1 teaspoon of salt and 0.5 teaspoon of black pepper and check that no new moisture has collected before cooking. Boil 180g of spaghetti in salted water for 1 minute less than the package time and reserve 1 cup of pasta water. Heat 1 tablespoon of olive oil in a wide pan over high heat. Place the scallops apart from one another and leave each side undisturbed for 1 minute 30 seconds. Remove them when both sides have a golden-brown sear. In the same pan, melt 30g of unsalted butter and add 4 sliced garlic cloves. Once the garlic is fragrant, pour in 60ml of white wine. Scrape the browned material from the pan into the liquid and boil until the wine has reduced to half its original volume. Add the drained spaghetti and 3 to 4 tablespoons of pasta water. Toss over high heat for 1 minute, until the butter and water form a sauce that coats the noodles without separating. Grate in the zest from 1/2 lemon, squeeze in its juice, and check the seasoning. Turn off the heat before folding in 4g of crumbled gamtae. Arrange the seared scallops over the pasta and serve immediately. Drying the scallops, keeping the same pan for the sauce, and adding the seaweed off the heat are the three ordered controls in the recipe.