Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.

Reserve 1/2 cup of pasta water, then drain the spaghetti and toss with 1 tablespoon of olive oil. Set aside.

In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat.

Add the scallops to the skillet in a single layer. Cook for about 2-3 minutes on each side until they are golden brown and opaque. Remove from the skillet and set aside.

In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant.

Add the lemon juice, red pepper flakes, and reserved pasta water. Stir to combine and bring to a simmer.

Return the cooked scallops to the skillet, along with the cooked spaghetti. Toss everything together until well coated in the sauce.

Serve immediately, garnished with chopped parsley and grated parmesan cheese.