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.