Cook the spaghetti or linguine according to package instructions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

In a large skillet, heat the olive oil over medium-high heat. Season the scallops with salt and pepper. Once the oil is hot, add the scallops in a single layer and sear for about 2-3 minutes on each side, until they are golden brown and cooked through. Remove the scallops from the skillet and set aside.

In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute until fragrant.

Pour in the white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the skillet.

Stir in the heavy cream and let the sauce simmer for another 2-3 minutes until slightly thickened. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.

Add the cooked pasta to the skillet, tossing to coat in the sauce. Stir in the chopped parsley and grated Parmesan cheese. Adjust seasoning with salt and pepper to taste.

Plate the pasta and top with the seared scallops. Garnish with additional Parmesan cheese and lemon wedges.