Scallop Pasta with Garlic and Tomatoes

Begin by bringing a large pot of well-salted water to a boil. Add the spaghetti and cook according to the package instructions. Once cooked, reserve ¼ cup of the pasta water, drain the pasta, and set it aside.
While the pasta is cooking, pat the scallops dry with a paper towel and generously season both sides with salt and pepper.
Preheat a pan or cast-iron skillet over medium-high heat, adding olive oil and 1 tablespoon of butter. Once the butter has melted and the pan is hot, add the scallops and cook for 2-3 minutes per side until they turn golden brown. After cooking, transfer the scallops to a plate and set them aside.
In the same pan, reduce the heat to medium, then add the minced shallot and sliced garlic, cooking for 1-2 minutes until they become tender.
Incorporate the halved cherry tomatoes, chili flakes (if using), and season with salt and pepper. Cook for an additional 3-4 minutes until the tomatoes start to break down.
Add the reserved ¼ cup of pasta water, stir to combine, and cook for an extra 1-2 minutes to reduce the liquid and thicken the tomato mixture.
Once the mixture has reduced slightly, add the fresh herbs and the remaining tablespoon of butter, stirring until the herbs have slightly wilted.
Introduce the cooked spaghetti to the pan and toss until it is thoroughly coated in the tomato mixture.
To serve, transfer the pasta and tomato mixture into bowls, top them with the cooked scallops, and sprinkle with freshly grated Parmesan cheese.