Lemony Scallops with Angel Hair Pasta

Lemony Scallops with Angel Hair Pasta 8 ounces uncooked multigrain angel hair pasta 3 tablespoons olive oil, divided 1 pound sea scallops, patted dry 2 cups sliced radishes (about 1 bunch) 2 garlic cloves, sliced 1/2 teaspoon crushed red pepper flakes 6 green onions, thinly sliced 1/2 teaspoon kosher salt 1 tablespoon grated lemon zest 1/4 cup lemon juice In a 6-qt. stockpot, cook pasta according to package directions; drain and return to pot. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat; sear scallops in batches until opaque and edges are golden brown, about 2 minutes per side. Remove from skillet; keep warm. In the same skillet, saute radishes, garlic and pepper flakes in remaining oil until radishes are tender, 2-3 minutes. Stir in green onions and salt; cook 1 minute. Add to pasta; toss to combine. Sprinkle with lemon zest and juice. Top with scallops to serve.