1. Prepare the Scallops

1. If using frozen scallops, thaw them overnight in the refrigerator or place them in a sealed plastic bag in cold water for about 30 minutes.
2. Pat the scallops dry with paper towels. Removing excess moisture is crucial for achieving a perfect sear.
3. Season both sides of the scallops with salt and pepper.

2. Cook the Spaghetti

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente.
2. Reserve 1 cup of pasta water, then drain the spaghetti and set it aside.

3. Sear the Scallops

1. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
2. Once the oil is hot and shimmering, add the scallops in a single layer, making sure they don’t touch. Cook in batches if necessary.
3. Sear the scallops for 2-3 minutes on each side, or until they develop a golden-brown crust. Avoid overcooking, as this can make them rubbery.
4. Remove the scallops from the skillet and set them aside on a plate.

4. Make the White Wine Sauce

1. In the same skillet, add 2 tablespoons of olive oil and the minced garlic. Sauté for 1-2 minutes, or until fragrant. If desired, add red pepper flakes for a touch of heat.
2. Pour in the white wine, scraping the bottom of the skillet to deglaze and release any browned bits. Let the wine simmer for 2-3 minutes, reducing slightly.
3. Add the chicken or seafood stock and simmer for another 2 minutes.
4. Stir in 2 tablespoons of butter, allowing it to melt and emulsify into the sauce. For a richer sauce, add 2 tablespoons of heavy cream.
5. Finish the sauce with fresh lemon juice and half of the chopped parsley.

5. Combine the Spaghetti and Sauce

1. Add the cooked spaghetti to the skillet with the sauce, tossing to coat the pasta evenly. If the sauce seems too thick, add a splash of reserved pasta water to loosen it.

6. Add the Scallops

1. Return the seared scallops to the skillet, nestling them on top of the spaghetti. Let them warm through for 1-2 minutes.

7. Serve and Garnish

1. Divide the scallop spaghetti among plates or serve family-style on a large platter.
2. Garnish with the remaining parsley, a sprinkle of Parmesan cheese, and lemon wedges on the side. Serve immediately and enjoy!