Cook pasta in salted water for 2 minutes less than the package directs. Reserve ½ cup pasta water, drain, do not rinse, and set aside.
Season the scallops on both sides with the Creole/Cajun/blackening seasoning.
Heat a heavy skillet over medium heat until very hot. Add 3 T. of the butter and allow to melt, then add the scallops to the pan. Cook on one side for about 3 minutes, or until the white opaque line is halfway up the thickness. Flip the scallops and cook another 2 minutes. Remove to a plate and set aside. Turn the heat under the pan to medium low.
Quickly cut the remaining cold butter in 6 cubes. Don't add it to the pan yet.
Add the wine to the hot pan, stirring to scrape up any bits stuck to the bottom of the pan--about 1 minute. Whisk in the lemon juice. Whisking constantly, add the butter cubes one after another as each cube melts. When the last butter cube is melted, turn the heat to low and add the pasta. Toss. Add pasta water a tablespoon at a time until all the pasta is coated in the sauce. You may not need all the pasta water. Add the heavy cream if using. Taste and add salt and pepper if needed.
Divide among plates, top with bronzed scallops, drizzle any sauce left in the pan over the scallops. Serve immediately.
