Red Scallop Pasta

• 5 tablespoons unsalted butter
• 1 cup fresh bread crumbs
• 1 pound spaghetti
• 4 tablespoons olive oil
• 2 garlic cloves, minced
• 2 cups fresh or canned plum tomatoes, peeled, seeded, and chopped
• 1 pint fresh bay scallops
• 1 teaspoon crushed hot pepper flakes, or to taste
• 1/3 cup chopped fresh flat leaf parsley
• Salt and freshly ground black pepper, to taste

1. In a medium saucepan, melt 2 tablespoons of the butter over medium heat.
2. Add the bread crumbs and cook, stirring occasionally, until toasted and golden, about 2 to 3 minutes.
3. Pour crumbs out onto paper toweling and set aside.
4. In a large kettle of lightly salted boiling water, cook the spaghetti until al dente, about 12 minutes.
5. Meanwhile, in a large skillet over medium-low heat, melt the remaining 3 tablespoons butter with the oil.
6. Add the garlic and saute for 2 minutes until golden.
7. Add the tomatoes and bring to a simmer, mashing down on them with a wooden spoon.
8. When the sauce is heated through, add the scallops and cook for 3 minutes until the scallops are barely opaque.
9. Stir in the pepper flakes and parsley and cook for another minute.
10. Season with salt and pepper.
11. Drain the pasta.
12. In a large skillet over high heat, add a few ladles of sauce.
13. Add the pasta and another ladle of sauce and toss to coat.
14. Divide the pasta into 4 warm bowls.
15. Divide the remaining sauce among the bowls and sprinkle generously with the toasted bread crumbs.
16. Serve immediately.

unsalted butter, bread crumbs, spaghetti, olive oil, garlic, tomatoes, bay scallops, hot pepper, flat leaf parsley, salt

Taken from www.cookstr.com/recipes/red-scallop-pasta (may not work)