Preparing Sea Scallops with Angel Hair Pasta is a straightforward process. Follow these steps for the perfect results:

1. Cook the Pasta: In a large pot, boil salted water. Add the angel hair pasta and cook according to package instructions until al dente. Drain and set aside, reserving some pasta water for later.

2. Prepare the Scallops: Pat the sea scallops dry with paper towels. Season both sides generously with salt and pepper.

3. Heat the Pan: In a large skillet, heat olive oil over medium-high heat. Allow the oil to reach a shimmering point.

4. Sear the Scallops: Add the scallops to the skillet, ensuring there’s enough space between each one. Sear for about 2-3 minutes on each side or until a golden crust forms. Avoid overcrowding the pan to ensure even cooking. Remove the scallops from the pan and set aside.

5. Sauté Garlic: In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and sauté for about 30 seconds, or until fragrant.

6. Deglaze the Pan: Add white wine (if using) to the skillet, scraping up any browned bits from the bottom. Let the wine simmer for a couple of minutes to reduce slightly.

7. Add Lemon and Pasta: Stir in the lemon juice and zest. Then, add the cooked angel hair pasta, tossing to combine. If needed, add reserved pasta water to achieve desired consistency.

8. Return Scallops: Gently place the seared scallops back into the skillet with the pasta. Toss everything together lightly, ensuring the scallops are evenly distributed.

9. Adjust Seasoning: Taste and adjust the seasoning with salt, pepper, and red pepper flakes if desired.

10. Garnish and Serve: Remove the pan from heat. Plate the pasta and scallops, garnishing with freshly chopped parsley before serving.