Bring large pot of water to rolling boil. Add generous amount of salt to water and cook linguine to just before al dente.
Season scallops with salt and pepper. Heat olive oil and butter in large skillet over medium high heat. Sear scallops about 2 minutes on each side; remove from skillet to a plate and cover with foil. Set aside.
Add shallot and garlic to the same skillet and saute until softened.
Add the wine and cook until reduced to almost gone.
Add the clam juice and reduce by about 1/2.
Add red pepper flakes, the herbs, capers, lemon zest and lemon juice. Season with pepper to taste and add the butter.
Add the cooked and drained linguine to the skillet; allowing the liquid to be absorbed and the sauce coating the pasta.
Transfer to a serving bowl placing the seared scallops on top.