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Step 1
Bring a large pot of well-salted water to a boil. Add spaghetti and cook according to package directions. Once cooked, reserve a ¼ cup of the pasta water, drain pasta, and set pasta aside.
Step 2
While the pasta is cooking, pat the scallops dry with a paper towel and season generously with salt and pepper on both sides.
Step 3
Preheat a pan or cast-iron skillet to medium-high heat, add olive oil and 1 tablespoon of butter. Once the butter has melted and the pan is warm, add the scallops and cook for 2-3 minutes per side until golden brown. Once cooked, transfer scallops to a plate and set aside.
Step 4
In the same pan, reduce the heat to medium, then add shallot and garlic and cook for 1-2 minutes until tender.
Step 5
Add cherry tomatoes, chilli flakes, season with salt and pepper, and cook for another 3-4 minutes until tomatoes begin to break down.
Step 6
Add the reserve 1/4 cup of pasta water, stir to combine, and cook for an additional 1-2 minutes to help reduce the water and thicken the tomato mixture.
Step 7
Once reduced slightly, add the fresh herbs and the remaining tablespoon of butter and stir until the herbs have wilted slightly.
Step 8
Add the cooked spaghetti to the pass and toss until well coated in the tomato mixture.
Step 9
To serve, transfer pasta and tomato mixture to bowls, top with cooked scallops and a sprinkle of freshly grated parmesan cheese.