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

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

2. Sear the Scallops: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Pat the scallops dry with paper towels and season with salt and pepper. Once the oil is hot, add the scallops in a single layer.

3. Cook the Scallops: Sear the scallops 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.

4. Make the Sauce: In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.

5. Add Wine and Lemon: Pour in the white wine, lemon juice, and red pepper flakes (if using). Bring to a simmer and let it cook for about 3-4 minutes until slightly reduced.

6. Combine Pasta and Scallops: Add the cooked angel hair pasta to the skillet, tossing it in the sauce. If the pasta seems dry, add a little reserved pasta water. Return the scallops to the skillet and gently toss everything together.

7. Finish and Serve: Remove from heat. Add lemon zest and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley and serve immediately.