Pat dry each scallop. While drying the scallops, heat up a stainless steel skillet to medium heat with two tablespoons of olive oil. Wait for the pan to get hot and the oil begins to make subtle waves.

Season both sides of the scallops with salt and place in the pan without crowding. Cook the scallops on the first side and do not move them, enabling them to create a brown finish. After about three minutes, add one tablespoon of butter and turn the scallops and allow the second side to caramelize. This will take about 2 minutes.

Turn off the heat, remove the scallops to their own private plate, but keep the pan with the renderings (set aside for now).

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.

Cook the angel hair pasta. When al dente (about four minutes), drain and add the pasta to the sauce. Add the parsley, lemon zest and the tomatoes.

Place the pasta onto the single serving dishes, top with 2-3 scallops and finish with freshly grated Parmesan.