• Bring a large pot of salted water to a boil. Wash and dry produce. • Quarter lemon. Roughly chop parsley.

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.

• While pasta cooks, pat scallops dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil and half the garlic herb butterin a large pan over medium-high heat. Add scallops and cook until browned and cooked through, 3-5 minutes per side. • Remove from heat; transfer scallops (with pan drippings) to a plate and tent with foil to keep warm. Wipe out pan.

• Once pasta is drained, heat a drizzle of oil in pan used for scallops over medium heat. Add tomatoes and season with salt and pepper. Cook, stirring occasionally, until tomatoes begin to burst, 3-5 minutes. TIP: If tomatoes haven’t burst, gently press them with a spatula to help them along. • Reduce heat to low; whisk in cream cheese, stock concentrate, remaining garlic herb butter, 1⁄2 cup reserved pasta cooking water(1 cup for 4 servings), and juice from half the lemon. Cook, stirring occasionally, until cream cheese is thoroughly incorporated, 1-2 minutes.

• To pan with sauce, carefully add drained spaghetti and scallops with any resting juices; cook, tossing and adding splashes of reserved pasta cooking water as needed, until spaghetti is thoroughly coated in sauce, 1-2 minutes. (For 4 servings, if you need more room, toss spaghetti mixture in pot used to cook pasta instead.) • Taste and season with salt and pepper if desired.

• Divide pasta and scallops between bowls; top with Parmesan, parsley, and as many chili flakes as you like. Serve with remaining lemon wedges on the side. ***Shellfish is fully cooked when internal temperature reaches 145°.***