Creating Sea Scallops with Angel Hair Pasta is a simple process if you follow these clear steps:

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the angel hair pasta and cook according to package instructions, typically 3-4 minutes. Drain and set aside, reserving a little pasta water.

2. Sear the Scallops: Pat the sea scallops dry with paper towels. Season both sides with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Once hot, add the scallops in a single layer. Sear for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.

3. Make the Sauce: In the same skillet, reduce the heat to medium. Add the butter and minced garlic, cooking for about 30 seconds until fragrant. Be careful not to burn the garlic.

4. Deglaze the Pan: Pour in the white wine, scraping any bits off the bottom of the pan. Let it simmer for about 2 minutes until slightly reduced.

5. Combine Ingredients: Add the cooked angel hair pasta to the skillet, tossing to coat in the sauce. If the pasta seems dry, add a splash of the reserved pasta water.

6. Add Scallops: Return the seared scallops to the skillet, gently folding them into the pasta. If using red pepper flakes, sprinkle them in at this stage for an extra kick.

7. Garnish and Serve: Remove from heat and garnish with fresh parsley. Serve immediately with lemon wedges on the side.