Prep the scallops: Pat the scallops very dry on all sides with paper towels. Remove the small side muscle if still attached. Season both sides with salt and pepper. Dry scallops sear better, so don’t skip this step.

Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente. Reserve 1 cup of pasta water, then drain.

Heat the pan: Place a large stainless steel or cast-iron skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams and just begins to brown, the pan is ready.

Sear the scallops: Add scallops in a single layer without crowding. Don’t move them for 1.5–2.5 minutes, until you see a deep golden crust. Flip and cook another 1–2 minutes. They should be just opaque in the center. Transfer to a plate and tent loosely with foil.

Build the sauce: Lower heat to medium. Add remaining olive oil and 2 tablespoons butter to the same pan. Add garlic and red pepper flakes. Cook 30–45 seconds until fragrant, not browned.

Deglaze: Pour in white wine (or broth). Scrape up any browned bits. Simmer 1–2 minutes to reduce slightly. Stir in lemon zest and half the lemon juice. Season with a pinch of salt and pepper.

Toss the pasta: Add drained pasta directly to the skillet. Toss to coat, loosening with splashes of reserved pasta water until the sauce is glossy and clings to the noodles. Stir in the last tablespoon of butter for a silky finish. Add Parmesan if using.

Finish and serve: Fold in parsley. Taste and adjust seasoning with more lemon juice, salt, and pepper. Plate the pasta, top with scallops, and drizzle with a bit of extra-virgin olive oil if you like. Serve immediately.