Clean and pat scallops dry, then season them with a very small amount of black pepper. Prepare remaining ingredients.
In a cast iron skillet on medium heat, pan sear scallops for 1-2 minutes on each side. Remove immediately after cooked and set aside for later.
Add salt to boiling water. Boil pasta according to package directions. While pasta is boiling, prepare the sauce.
Add butter to the skillet. When butter is almost melted, add garlic, red pepper flakes, and pepper. Cook until fragrant, about one minute.
Add white wine and a little pasta water. Bring to a boil, then lower the heat. Remove pan from the burner if necessary.
When wine has reduced by half, add the juice of half a lemon.
After pasta has cooked and drained, add it to the sauce with freshly grated parmesan cheese. Stir well until cheese has melted. Taste and add more salt or parmesan cheese if desired.
Transfer prepared pasta to a serving bowl, then add the pan seared scallops on top. Add additional parmesan, lemon zest, and fresh chopped basil. Serve immediately.