Bring a large pot of lightly salted water to a boil; add spaghetti and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.

Meanwhile, heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for about 1 minute. Toss to turn.

Add butter and stir scallops until butter melts. Add garlic and stir for 30 seconds.

Add lemon zest and red pepper flakes. Stir in sherry and cook, stirring frequently, until alcohol cooks off, about 1 minute.

Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.

Drain pasta, reserving some of the cooking water. Transfer pasta to skillet with scallops; bring to a simmer. Add 1/2 of the chopped parsley. Cook until pasta is heated through and tender, about 1 minute. If sauce is too thick, use some of the pasta water to thin it.

Remove from heat. Garnish generously with grated cheese. Add the rest of the parsley. Serve in warm bowls. Enjoy!