Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, about 8 to 10 minutes. Reserve 1/2 cup of pasta water before draining.
Pat the scallops dry with paper towels. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add scallops in a single layer and sear for about 2 minutes on each side until golden brown and cooked through. Remove scallops and set aside.
Reduce heat to medium. Add minced garlic to the skillet and sauté for about 1 minute until fragrant. Pour in heavy cream and stir, scraping browned bits from the pan. Add lemon zest and juice, stirring to combine.
Stir in grated Parmesan cheese until melted and sauce thickens slightly. Season with salt and freshly ground black pepper. Add reserved pasta water a tablespoon at a time if the sauce is too thick.
Add drained linguine to the skillet and toss gently to coat with sauce.
Return scallops to the pan, nestle on top of the pasta, and toss gently. Garnish with chopped fresh parsley. Serve immediately.
