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1.
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Cook the pasta in salted water per the instructions on the box.
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Drain and set aside.
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2.
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In the meantime, prep all the ingredients and have them at the ready nearby.
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For the scallops (or shrimp), use a couple of layers of paper towels and pat very dry.
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Move the scallops to a clean sheet of paper towel and pat dry once more.
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Season with salt and pepper on both sides.
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3.
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Heat a large frying pan or saute pan over high heat.
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When hot, swirl in the olive oil.
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Add the scallops to the pan, not touching.
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Give each scallop ample room so that they can sear properly.
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Cook for 2 minutes without touching (1 1/2 minutes if using smaller pieces of scallops or shrimp) then flip and cook for another 1-2 minutes until cooked through.
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Remove to a plate.
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4.
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Turn the heat to low.
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Add the butter and the garlic.
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Saute for just 10 seconds and then add the tomatoes.
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5.
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Turn the heat to high and add in the white wine (or beer or vegetable stock).
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Let it bubble a bit for 30 seconds and use your spatula to scrape up the bits in the pan.
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Season with salt and pepper (go light on the salt ... remember your pasta is lightly salted now), throw in the parsley and then add in your cooked pasta.
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Stir well to let the sauce coat the pasta.
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Serve with the scallops.
