Thoroughly pat dry the scallops with a paper towel, then season with salt and pepper on both sides.

Heat a large skillet over medium-high heat. Add the olive oil and heat until shimmering. Add the scallops and cook for 2-3 minutes, until a golden brown crust forms and they release easily from the pan. Flip and cook for 2-3 minutes more, then remove from the pan and set aside. Remove pan from the heat but do not clean.

In a large pot of salted boiling water, cook the pasta 1 minute shorter than the package directions for al dente. Drain, setting aside 1 cup of reserved pasta water.

While the pasta cooks, reheat the skillet over medium heat, and add the chilis, cooking while stirring frequently for one minute. Add the garlic and cook for one more minute, until fragrant. Be careful not to burn the garlic and chilis.

Add the chicken stock and simmer over medium heat. When the pasta is finished cooking, add to the skillet with the lemon juice and ½ cup reserved pasta water. Continue to stir and toss the pasta until it is al dente, 2-3 minutes more. If needed, add additional pasta water so that the pan is not dry.

Add the butter, and stir until just combined and glossy. Remove from the heat and stir in the parsley.

Serve the pasta immediately with the scallops on top, spooning any additional sauce over the scallops.