Combine the 1/4 cup flour, salt, and pepper in a plastic bag. Rinse the scallops and pat dry, place the scallops in the plastic bag, gently shake the bag to coat the scallops.
Add olive oil to a non-stick sauté pan. Place over medium heat.
Once the oil is hot, add the scallops. Cook 3 to 4 minutes per side (depending on thickness), being careful not to overcook. Remove from pan, and set aside. Do not clean the pan.
Combine 2 tbsp flour, wine, and chicken broth in a small bowl. Whisk until smooth.
Place the pan over medium heat, add the garlic and cook until soft. Be very careful not to brown the garlic.
When the garlic is soft turn the heat up to medium high, and add the wine-broth mixture, bring to a boil and cook until it just starts to thicken, then reduce the heat.
Add the juice of 1 lemon, zest, and butter. Cook until butter has melted and stir lightly until everything is well incorporated.
Return the scallops to the pan, stirring gently. Add parsley, cook until heated through.
Place the cooked pasta in a separate platter or serving bowl, and gently pour the scallops and juices over the top. Garnish with a dusting of fresh parsley and lemon wedges.