Scal­lops with Spaghet­ti and Parsley

Scal­lops with Spaghet­ti and Parlsey

(serves 4)

2 dozen bay scal­lops or 16 large sea scallops

1 lb spaghet­ti (I pre­fer De Cecco)

1/2 cup olive oil

5 cloves gar­lic minced

1/2 tsp red pep­per flakes

salt and pepper

1 large hand­ful flat-leaf pars­ley, chopped

1 large hand­ful curly pars­ley, chopped

1 cup fresh bread­crumbs, toast­ed lightly

The sauce will cook in just the time your spaghet­ti needs to boil, so bring the water to a boil and put in the pasta.

In a large fry­ing pan, heat the olive oil and sim­mer the gar­lic, but don’t let it brown. Place the scal­lops in the oil and cook on high heat until they turn opaque (about a minute for bay scal­lops, two min­utes for sea scal­lops), turn­ing occa­sion­ally. Add the pars­leys, the chilli flakes and salt and pep­per, and toss gen­tly.  Turn off the heat.

Drain the pas­ta and add to the scal­lops, then turn up the heat quite high and toss with the breadcrumbs.