Bring a large pot of salted water to a boil. Wash and dry produce.

Quarter lemon. Roughly chop parsley.

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.

While pasta cooks, pat scallops* dry with paper towels and season all over with salt and pepper.

Heat a drizzle of oil and half the garlic herb butter in a large pan over medium-high heat. Add scallops and cook until browned and cooked through, 3-5 minutes per side.

Remove from heat; transfer scallops (with pan drippings) to a plate and tent with foil to keep warm. Wipe out pan.

Once pasta is drained, heat a drizzle of oil in pan used for scallops over medium heat. Add tomatoes and season with salt and pepper. Cook, stirring occasionally, until tomatoes begin to burst, 3-5 minutes. TIP: If tomatoes haven’t burst, gently press them with a spatula to help them along.

Reduce heat to low; whisk in cream cheese, stock concentrate, remaining garlic herb butter, ½ cup reserved pasta cooking water (1 cup for 4 servings), and juice from half the lemon. Cook, stirring occasionally, until cream cheese is thoroughly incorporated, 1-2 minutes.

To pan with sauce, carefully add drained spaghetti and scallops with any resting juices; cook, tossing and adding splashes of reserved pasta cooking water as needed, until spaghetti is thoroughly coated in sauce, 1-2 minutes. (For 4 servings, if you need more room, toss spaghetti mixture in pot used to cook pasta instead.)

Taste and season with salt and pepper if desired.

Divide pasta and scallops between bowls; top with Parmesan, parsley, and as many chili flakes as you like. Serve with remaining lemon wedges on the side.