Bring a large pot of water to a boil (for spaghetti).
While water boils, spiralize zucchini into noodles with a spiralizer. Chop parsley, chiffonade basil, and mince garlic. Set ingredients aside.
Once water has boiled, add spaghetti and cook according to package directions. Drain and rinse in a colander once done.
In a large pan, heat 1 Tbsp olive oil. Add minced garlic and saute for ~1-2 minutes, until browned. Add zucchini noodles and saute for 1 minute. Then, add drained pasta, additional Tbsp of olive oil, dried basil, and chopped parsley. Cook for about 2 minutes, mixing ingredients around. Season with salt and pepper and remove from heat.
In a separate pan, heat avocado oil over medium-high. Using a paper towel, pat scallops dry, then season with salt and pepper. Once the pan is hot, place scallops on the pan, leaving adequate space between each scallop. Cook for 2 minutes, then flip to the other side using tongs and cook for another 2 minutes. Scallops should be opaque and browned. Remove from heat.
Serve spaghetti and zucchini noodle mixture into bowls, then top with scallops. Sprinkle fresh basil overtop, and serve with a squeeze of lemon, freshly grated parmesan reggiano, an extra drizzle of olive oil, and salt + pepper if desired. Enjoy immediately!