Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley

Preparation

1. Step 1

   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.

   Step 2

   Heat the oil in a large sauté pan over medium-high 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.

   Step 3

   Add the scallops to the pan (if using sea scallops, cut in half); sauté 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.

   Step 4

   Add the pasta, parsley, reserved cooking water, and butter; toss to combine. Divide among bowls, and serve immediately; garnish with reserved garlic and parsley.