Cook the pasta. Linguini works quite well. Portion the pasta between the 4 plates.

Place butter in small pan and cook slowly @ about 300F until butter browns. Be careful to remove butter from the pan as it will continue to brown in the hot pan. Set aside.

Heat pan to about 450F (hot). Add clarified butter (or other high smoke point oil) and swirl pan to melt. Add scallop and allow to brown for 2 minutes. Do not move them till they release on their own. Turn and saute until internal temperature of 115F. Arrange on top of the pasta.

Deglaze hot pan with white wine. Reduce wine to about 2 tablespoons. Add browned butter and parsley. Divide sauce between plates.