Directions

1. Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1 cup cooking water; drain pasta, and return to pot.
2. Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat. Add garlic and breadcrumbs; cook, stirring, until golden, 3 to 4 minutes. Remove; wipe skillet clean.
3. Pat scallops dry; season with salt and pepper. Heat remaining tablespoon oil in skillet over high heat. In 2 batches, brown scallops, about 1 minute per side; transfer to a plate.
4. Add thyme, zest, and reserved cooking water to skillet. Simmer over medium heat, scraping up browned bits, 2 to 3 minutes. Remove from heat; stir in butter and lemon juice.
5. Toss sauce with pasta. Top with scallops and breadcrumbs. Garnish with lemon wedges and thyme.