Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and save a cup of pasta water.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté until fragrant and golden, about 1 minute.

Add scallops to the skillet, season with salt and pepper, and sear for 2-3 minutes on each side until golden brown and opaque.

Pour in white wine and simmer for 1 minute, scraping up browned bits from the pan.

Lower heat and add heavy cream, stirring for 3-4 minutes until warmed. Add remaining butter and melt to create a sauce.

Combine drained pasta and cooked scallops in the skillet, tossing in the sauce for about 2 minutes. Adjust consistency with reserved pasta water as needed.

Stir in fresh herbs before serving. Enjoy immediately.