1. Stir ¼ cup broth into flour until smooth; set aside.
2. In a large skillet, melt 1 tbsp. butter over medium-high heat. Add shallots to pan; sauté for 3 min., stirring frequently.
3. Add garlic; sauté for 1 min., stirring constantly.
4. Add wine and scrape pan; bring to a boil and cook, stirring often, until liquid almost evaporates.
5. Add remaining broth; bring to a boil and cook until reduced by ½ (about 5 min.).
6. While broth cooks, melt 1 tbsp. butter in a large nonstick skillet over medium-high heat. Sprinkle scallops with salt and pepper; add scallops to the skillet with the butter and cook until golden and just opaque in the center (1-2 min. per side). Transfer cooked scallops to a plate; tent with foil to keep warm.
7. Stir flour-broth mixture into reduced sauce; cook, stirring frequently, until slightly thickened (1 min.).
8. Remove from heat; whisk in remaining butter and juice. Add warm drained pasta to sauce; toss to coat.
9. Transfer pasta to a large serving platter; arrange scallops on top.
10. Sprinkle with parsley; garnish with lemon.
11. Serve immediately with rosemary pesto, if desired.

Tasty Tips:

• Prep a scallop by pulling off and discarding the small muscle on the side (if it is still attached). Dry it thoroughly to ensure the most golden-brown crust.
• Add scallops to the pan when the butter stops bubbling and starts to brown on the edges of the pan.