Pat the scallops dry and season them with salt and pepper.

Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is al dente. Drain the pasta, reserving 1 tablespoon of the water.

While the pasta is cooking, heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute, stirring. Add the dill, tarragon, basil, lemon juice and zest and cook for 2 minutes, stirring. Add the scallops and cook on both sides for 4 minutes total, or until the scallops are just cooked through.

Add the pasta and reserved water to the pan, and season with salt and pepper. Gently mix until combined.

Transfer the scallops and pasta to individual bowls. Sprinkle with dill over the top. Serve immediately.