Begin cooking pasta according to package directions.
If making homemade pasta sauce (like this Red Wine Sauce), begin preparing it. Otherwise, start heating up pre-made sauce.
About 2 minutes BEFORE the pasta should be done cooking, pull it out of the water, shaking off excess water, and add it to the pasta sauce. Toss to coat the pasta, and let it finish cooking in the sauce over medium heat. Turn off the heat, cover pasta with a lid to keep it warm, and set pasta aside.
Heat butter and oil in a heavy-bottom pan on high heat and allow to melt, but not brown. If butter starts to brown or smoke, lower heat slightly.
Pat scallops dry (they won't sear properly if they're still damp). Toss with a little salt, the red pepper flakes, and cayenne.
Add scallops to the pan, and let them sit on one side for 2 minutes per side, until each side is golden brown.
Divide pasta between two plates, and then divide the scallops between the dishes (3-5 per plate). Garnish with fresh basil if desired. Serve immediately.