Begin by bringing a large pot of salted water to a boil. Add the spaghetti to the pot and cook according to the package instructions until al dente.  This usually takes around 8-10 minutes. Remember to reserve about a cup of the pasta cooking water before draining, as it’ll help create a creamy sauce later.

While the pasta cooks, pat the scallops dry with paper towels. This crucial step ensures they're perfectly seared, giving them a delightful crust. Season them generously with salt and pepper on both sides.

In a large skillet, heat the neutral oil over medium-high heat. Once hot, add the scallops in a single layer, ensuring not to crowd the pan. Sear the scallops for about 2-3 minutes on each side until they are golden brown and opaque. Remove them from the pan and set them aside.

In the same skillet, reduce the heat to medium. Add the butter and let it melt. Once melted, toss in the minced garlic. Stir continuously for about 30 seconds, or until fragrant.

Add the lemon juice and white wine (or chicken broth) to the skillet. Scrape the bottom of the pan with a wooden spoon to deglaze, picking up all those delightful bits left from searing the scallops. Season with red pepper flakes, salt, and black pepper to taste.

Now, it's time for a beautiful reunion. Add the cooked spaghetti to the skillet and gently toss to coat the pasta in the sauce. If it seems too dry, add a splash of the reserved pasta water to achieve the desired creaminess.

Finally, return the seared scallops to the skillet, tossing everything gently. Remove from heat and fold in the fresh parsley. Serve immediately while everything is still warm!