first, get your sautee pan ready. it's best to use a deeper sautee pan, or slightly larger frying pan (to hold sauce). fill another pot with water over medium-high heat for your pasta. add oil to sautee pan and heat the pan over medium heat.
lightly coat your rinsed scallops in the flour. once the pan is hot, carefully place the scallops in the pan. REMEMBER: the less you touch them, the better browning you get!
leave scallops alone for a few minutes until they are golden on the bottom. (flip a scallop over to test) cook on other side for another 4 minutes. remove scallops once they are firm and golden. set aside on plate with a paper towel.
drain some of the left over olive oil and add the garlic and onions (if you're not using a non-stick pan, this will help scrape the yummy drippings on the bottom!) sautee the garlic and onions until slightly transparent and add: italian seasoning, oregano, salt and pepper.
when your water is boiling, HEAVILY salt the water and add pasta. stir to avoide sticking.
add the wine to the onion mixture and reduce heat to low. cover pan. leave covered for about 5-7 minutes.
when the sauce is slightly bubbling, add the cream and keep stirring. add a couple ladle-fulls of pasta water to the sauce to get an even creamier consistency. add scallops back into sauce and turn heat off.
once pasta is cooked, drain immediately and plate.
ladle equal amounts on each plate and distribute the scallops (don't be too greedy!). sprinkle with parsely and freshly grated parmesan cheese.
you can squeeze some fresh lemons for a nice spritz. enjoy!