Ingredients
Coarse salt
1 pound linguine or spaghetti
5 tablespoons olive oil
4 garlic cloves, thinly sliced
1/2 teaspoon crushed red-pepper flakes
1 pound bay or sea scallops, tough muscles removed
1 pint container ripe grape tomatoes
Freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
1 tablespoon unsalted butter
Preparation
Bring a large stockpot of water to a boil, and add salt generously. Add 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 medium-high heat. Add garlic and red-pepper flakes; toast until lightly golden and fragrant, about 1 minute. Transfer garlic to a small bowl; set aside
Add scallops to 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 pasta, parsley, reserved cooking water, and butter; toss to combine. Divide among bowls, and serve immediately; garnish with reserved garlic and parsley.
