Instructions
Step 1: Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package directions.
Step 2: Pat the scallops dry thoroughly with paper towels and season with salt and black pepper.
Step 3: Heat olive oil in a large skillet over medium-high heat.
Step 4: Add the scallops and sear for 2 to 3 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
Step 5: Reduce the heat to medium and melt the butter in the same skillet.
Step 6: Add the garlic and red pepper flakes, cooking for about 1 minute until fragrant.
Step 7: Stir in the cherry tomatoes and cook until softened.
Step 8: Pour in the white wine and lemon juice, allowing the sauce to simmer for 2 to 3 minutes.
Step 9: Add the cooked spaghetti to the skillet and toss to coat in the sauce.
Step 10: Return the scallops to the pan and gently combine.
Step 11: Sprinkle with fresh parsley and Parmesan cheese before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet over low heat with a splash of water or broth to keep the pasta from drying out.
Avoid overheating the scallops, as they can become rubbery.
This dish is best enjoyed fresh for the best texture and flavor.
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