In a cast iron pan over medium heat, add in butter and olive oil.
Pat scallops dry and season with salt. Place flat side down in pan. Cook for about 2-3 minutes or until a golden brown crust forms. Flip over and cook an additional 2-3 minutes. Remove from pan and set aside.
In the same pan, add in minced garlic and saute 30 seconds or until fragrant. Add more olive oil or butter if needed
Add in oregano and red pepper flakes and saute another 30 seconds.
Deglaze pan with white wine, and simmer 2-3 minutes or until it reduces by half.
Add in chicken stock and canned tomatoes. Simmer for 10-15 minutes until the sauce reduces and thickens a bit.
Meanwhile, cook pasta according to package directions, in heavily salted water.
Add cook pasta to sauce and toss. Stir in lemon zest. Place on a serving platter and top with cooks scallops.
Sprinkle with grated parmesan and chopped parsley and serve immediately.