Bring a large pasta pot to boil. Add salt. While it comes to a boil, make the sauce.
Use the pan used to sear the scallops. Turn the heat to medium and add one tablespoon of butter and the garlic. Cook for about 1 minute until the garlic is only lightly brown and the garlic becomes fragrant.
Increase the heat to medium-high heat and add the wine. Let the sauce simmer until the wine is reduced by half - about three minutes.
Add the chicken broth, lemon juice and capers and turn the heat to high. Cook until the sauce is reduced by half which will take about 8 to 10 minutes.
Turn off the heat and add the final tablespoon of butter, whisking to combine. Taste the sauce and then season with salt and pepper to suit your taste.