A delightful pasta dish combining creamy tomato sauce with perfectly seared scallops.
Cook the spaghetti in a large pot of boiling salted water until al dente. Drain and set aside.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
Heat olive oil in a saucepan over medium heat. Sauté garlic, shallot, and red pepper flakes until fragrant.
Ensure the garlic doesn't burn to avoid a bitter taste.
Add tomato sauce and red wine to the saucepan. Simmer for 10 minutes to blend flavors.
Stir occasionally to prevent the sauce from sticking to the pan.
Stir in half-and-half and heavy cream. Heat through without boiling.
Avoid boiling the cream to maintain a smooth texture.
In a separate sauté pan, heat olive oil over medium-high heat. Sear the scallops until golden on each side, about 2-3 minutes per side.
Pat scallops dry before cooking to achieve a good sear.
Combine the sauce and scallops with the cooked spaghetti. Toss to coat evenly.
Add a splash of reserved pasta water if the sauce is too thick.
Serve the pasta hot, garnished with freshly grated Parmesan cheese if desired.
Serve immediately to enjoy the dish at its best.
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