Instructions: In a 6-quart saucepan or stockpot, bring about 10 cups of salted water to a rolling boil. Add the spaghettini and cook for 7 to 8 minutes, or until al dente.

Meanwhile, heat the vegetable oil in a saute pan over high heat until smoking hot. Season the scallops with salt and pepper add them to the pan, and sear for 1 to 2 minutes per side or until just barely cooked through.

Place the seared scallops in a large bowl. Add the extra virgin olive oil, arugula, garlic, parsley, pepper, and about half of the Parmesan cheese and toss to combine.

Drain the pasta in a colander and add it to the scallop mixture. Quickly toss well and transfer to a serving platter or on individual plates. Top with the remaining cheese and serve hot.

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