Bring a large pot of salted water to a boil and cook pasta according to package directions. Just before draining, reserve ½ cup of pasta water and drain remaining. Prepare the rest of the recipe while the pasta cooks.

Heat 1 tablespoon of butter and ½ tablespoon of olive oil in a large skillet over medium-high heat. Season scallops with salt and pepper and place into skillet in a single layer. Scallops should sizzle when you put them in the skillet, if they don’t, wait for the skillet to heat longer. Sear on both sides until golden brown, about 2-3 minutes per side. Once done, remove scallops from skillet to a plate and cover to keep warm.

Reduce heat to medium. To the same skillet, add remaining tablespoon of olive oil and 2 tablespoons butter, diced shallot, garlic and red pepper. Cook 2-3 minutes until fragrant. Pour in wine and lemon juice. Add tomatoes and artichoke hearts and cook about 5 minutes until tomatoes burst.

Remove skillet from heat and add in scallops, pasta, and basil; toss together. If needed, thin the sauce with the pasta water, adding a little at a time.

Serve with Parmesan, lemon wedges, and, if you're feeling adventurous, microgreens!