1. Cook the pasta to al dente. Rinse with cool tap water in a collander to stop the cooking. Set aside.

2. Melt butter in pan and add garlic, red pepper flakes and the dried thyme. Sauté over medium heat until garlic just starts to soften (NOT brown). Approx. 3-4 mins.

3. Add the wine and cook until alcohol evaporates (you can flambé to speed this up, but you will still need to keep cooking to get the sauce to reduce). Cook the sauce until it thickens slightly.

4. Add the black pepper, salt, green olives and lemon zest. Stir and allow to sauté for 30 seconds.

5. Add the scallops and sauté until they are just barely firming up. Push down on them with you fingers to check their firmness. Turn them over once or twice. The outside of the scallops should no longer be translucent and they should feel only slightly firm. They should be done in approx. 5-6 mins. over medium heat. But start checking them at 4 mins. to be safe (altitude, stove differences, et cet.)

6. As soon as the scallops are done, add in the pasta and stir to coat with sauce. Remove from the stove.

7. Add the juice of half of a lemon and sprinkle in the grated parmesan. Stir gently to incorporate and check the salt and pepper for your desired level of seasoning.

8. Add the arugula and parsley and fold in. Serve immediately.