Use a paper towel to dry off the scallops. Sprinkle them with salt and pepper.
Heat 1-2 Tbsp of olive oil in a pan on medium-high heat.
When the pan is hot, add the scallops to the pan. Cook for about 5-7 mins, flipping halfway through. They should be golden brown on both sides.
Remove scallops from the pan. Reduce the heat to medium-low.
Add 2 Tbsp of olive oil, garlic, and red pepper flakes to the hot pan. Saute briefly, then add white wine, heavy cream, lemon juice, salt (a couple dashes), and pepper (a couple dashes) to the pan.
Bring the contents to a simmer, then add the cooked spaghetti to the pan. Simmer until the sauce becomes thick.
If the sauce is not thickening, make a cornstarch mixture. In a small bowl, stir 1 Tbsp of cornstarch with 1/8 cup of water. Add gradually, simmering in between each addition, until the the sauce thickens to your liking.
Add pasta to a bowl and place scallops on top. Sprinkle with parsley.