Pasta with scallops, garlic, grape tomatoes, and parsley
Instructions:
- Bring a large pot of water to a boil, and add salt generously. Add the pasta; cook until al dente according to package instructions. Drain in a colander, reserving 1/ 4 cup cooking water.
- Heat the oil in a large saute pan over mediumhigh heat. Add the garlic and red pepper flakes; toast until lightly golden and fragrant, about 1 minute. Transfer the garlic to a small bowl; set aside.
- Add the scallops to the pan (if using sea scallops, cut in half); saute until opaque, about 2 minutes. Add the tomatoes, and cook, stirring frequently, until the skins begin to split, 2 to 3 minutes; crush a few with the back of the spoon. Season with salt and pepper. Remove from heat.
- Add the pasta, parsley, reserved cooking water, and butter; toss to combine. Divide among bowls, and serve immediately; garnish with reserved garlic and parsley.