• In an 8-quart pasta pot, bring 7 quarts of salted water to a boil. Remove tough muscle from side of each scallop if necessary.

for the Beurre Blanc

• In a medium heavy saucepan simmer the white wine along with the vinegar, chopped shallot, garlic, and rosemary until reduced to about 2 tablespoons. Do not rush this step. A simmer is perfect, a boil is too harsh.
• Add the heavy cream and simmer until liquid is reduced again, this time by about half. Add butter all at once and cook over moderately low heat, whisking constantly. Work the sauce just until creamy and butter is incorporated. Sauce must not get hot enough to liquify. It should be the consistency of hollandaise.
• Remove pan from heat and stir in lemon juice and salt and pepper to taste.

for the scallops

• Pat scallops dry and season with salt and pepper. In a cast iron skillet, heat the 3 tablespoons butter over moderate heat until foamy. Allow the butter to then turn clear and then golden and finally start to turn brown. It will smell nutty. Watch closely and stir often.
• Arrange the six scallops, being sure not to crowd, in skillet and cook, undisturbed, 1 to 2 minutes, or until undersides are golden brown. Turn scallops over and cook, undisturbed, 1 to 2 minutes, or until undersides are golden brown. Transfer scallops to a bowl and keep warm.
• Remove the hot skillet from the heat and add the crème Sherry. Return to the heat and allow the brown butter and Sherry mixture to begin to caramelize, about 2 minutes. Return the scallops and any juices to the skillet and baste the scallops with the caramelized liquids with a spoon.

assembly

• Cook pasta in boiling water with 2 tablespoons of vegetable oil. The oil helps to prevent the pasta from sticking once it's drained. Cook according to package directions until al dente and drain in a colander. Transfer pasta to a heated bowl. Pour the Beurre Blanc sauce through a fine mesh sieve onto pasta. Toss well, ensuring you coat every strand of the capellini to further prevent any sticking.
• Plate the pasta into individual pasta bowls and crown each with a single bronzed scallop. Gently spoon a very tiny bit of the pan liquid atop each scallop. Pan liquid will be very thick and full of flavor.