Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley

• 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

1. Bring a large pot of water to a boil, and add salt generously.
2. Add the pasta; cook until al dente according to package instructions.
3. Drain in a colander, reserving 1/4 cup cooking water.
4. Heat the oil in a large saute pan over medium-high heat.
5. Add the garlic and red pepper flakes; toast until lightly golden and fragrant, about 1 minute.
6. Transfer the garlic to a small bowl; set aside.
7. Add the scallops to the pan (if using sea scallops, cut in half); saute until opaque, about 2 minutes.
8. 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.
9. Season with salt and pepper.
10. Remove from heat.
11. Add the pasta, parsley, reserved cooking water, and butter; toss to combine.
12. Divide among bowls, and serve immediately; garnish with reserved garlic and parsley.

salt, linguine, olive oil, garlic, red pepper, muscles, container ripe grape tomatoes, freshly ground black pepper, flatleaf parsley, unsalted butter

Taken from www.epicurious.com/recipes/food/views/pasta-with-scallops-garlic-grape-tomatoes-and-parsley-392512 (may not work)