A delightful pasta dish featuring tender scallops in a garlic butter sauce, perfect for a cozy dinner.
Cook the pasta in a pot of salted boiling water until al dente, then drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later.
Heat butter in a large skillet over medium heat until melted.
Use unsalted butter to control the saltiness of the dish.
Add the minced garlic and shallots to the skillet and sauté until fragrant.
Avoid burning the garlic as it can turn bitter.
Season the scallops with salt and pepper, then add them to the skillet. Sear for 2 minutes on each side until golden brown, then remove and set aside.
Ensure the scallops are dry before searing for a better crust.
Add the chopped tomatoes, tomato sauce, and red pepper flakes to the skillet. Simmer for 5 minutes.
Crush the tomatoes slightly with a spatula for a chunkier sauce.
Return the scallops to the skillet and heat through for 2 minutes.
Do not overcook the scallops to keep them tender.
Toss the cooked pasta with the sauce and scallops, then garnish with fresh parsley before serving.
Add a splash of pasta water if the sauce is too thick.
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