Wash scallops and trim the side muscle off them if need be (most grocery store scallops come with this already removed). Pat the scallops dry with paper towel (do this thoroughly). Sprinkle scallops with salt and pepper.

Prepare the tarragon, lemon, parmesan cheese, and parsley (optional).

Boil a large pot of salted water for the capellini. Keep in mind it only takes a few minutes to cook, so watch it carefully. I'd suggest not cooking the pasta until you're almost ready to serve.

Meanwhile, heat a skillet on medium-high heat for a few minutes until it's very hot. Add the olive oil and 1 tablespoon of butter. Add the scallops and sear them for 2 minutes on each side. Remove pan from heat and put scallops onto a plate. Place a piece of foil over top of them to keep them warm while you make the sauce.

Now is a good point to put the capellini in the water.

Discard the grease from the skillet and return it to the stove (medium heat). Melt the rest of the butter and add the adobo sauce, tarragon, and lemon juice to the skillet.

Once the pasta is cooked, reserve 1/4 cup of the water, and then drain the pasta. Add pasta, pasta water, parmesan cheese, scallops, and cream (optional) to the skillet. Toss it all together gently and serve immediately with a sprinkling of freshly chopped parsley if desired.