In a medium saucepan of boiling, well-salted water, cook the pasta according to package directions.
Meanwhile, place the flour in a small bowl. Lightly dredge the scallops in the flour. In a large skillet over medium-high heat, warm the olive oil. Add the scallops and cook until browned, about 1 minute per side. Add the garlic and 2 tablespoons of the butter and cook, stirring occasionally, for 1 minute.
Add the onions and cook, stirring occasionally, until the scallops are just cooked through, about 1 minute. Add the wine, salt, and pepper and cook, stirring, until the liquid comes to a boil. Remove the skillet from the heat and stir in the lemon juice and remaining 2 tablespoons of butter. Add more salt and/or pepper to taste.
Drain the pasta, then transfer to a platter or plates. Top with the scallop mixture and serve.Copyright Jill Silverman Hough. All rights reserved. www.jillhough.com