Bring a large stockpot of water to a boil. Add 2 teaspoons kosher salt and the fettuccine. Cook until al dente, about 10 minutes. Drain the pasta and toss with the grapeseed oil; set aside.
Sprinkle the scallops with the cayenne, 1 teaspoon seasoning salt and 1/2 teaspoon black pepper. Melt the butter in a large skillet over medium heat. Add the garlic and cook until soft, 1 minute. Add the scallops and cook for 2 minutes. Pour in the wine, turn the heat down to low and let the scallops cook for 3 minutes. Flip the scallops over and cook until firm, 5 minutes.
Serve the scallops over the fettuccine.
Recipe courtesy of Patti LaBelle