Spaghetti and Scallop Scampi

1 pound spaghetti1 1/2 pounds large sea scallopsSea saltFresh pepper2 tablespoons canola or vegetable oil1 lemon, halved3 cloves garlic8 tablespoons (1 stick) salted butter1 cup Romano cheese, freshly grated 1/2 cup Italian bread crumbs1 tablespoon parsley, chopped coarselyIn a large pot of salted water, cook spaghetti until al dente, 8-10 minutes. Drain and set aside. (Do not rinse.)Cut scallops in half and season with sea salt and fresh cracked pepper. In large skillet heat the oil over medium to high heat. Brown scallops on both sides. Sprinkle with juice from a lemon half; remove from heat and set aside.In same skillet over medium-low heat melt the butter, saute garlic with juice from second lemon half and sauté until tender and fragrant, 30 seconds to 1 minute. Return scallops to the pan; add cooked pasta, cheese, bread crumbs and parsley. Toss to combine. Serve with freshly grated Romano to pass.Serves four.Nutrition values per serving: 496 calories, 22 g fat (11 g saturated), 49 g carbohydrates, 3 g fiber, 25 g protein, 69 mg cholesterol, 954 mg sodium.