Boil the spaghetti in water with 1 teaspoon of salt.

Add the butter to a hot skillet with the thyme sprig. Add the chopped shallot and sauté until fragrant, then add the scallops.

Add the chopped wild garlic and sauté for 30 seconds, then add the sour cream and let simmer for 2 minutes.

When the pasta is al dente, drain and add it to the skillet. Toss to combine.

Transfer to a serving dish, sprinkle with smoked paprika, and garnish with a basil leaf if desired.