Cook pasta according to directions. After
completely drying scallops and seasoning them
with pepper, sear them for 1 minute in a
skillet pre-heated to high with vegetable oil.
Add a small chunk of butter. Once butter has
melted, add garlic and red pepper flakes.
After garlic becomes golden, add a splash of
sherry to deglaze. Once sherry has reduced by
half, add 1 cup cream and reduce heat to
medium-low. Add more pepper and thyme. When
pasta is done, transfer it to the skillet along
with half a cup of water from the pasta pot.
Add in a generous handful of parsley and let
simmer for a minute. Turn off heat and add
grated Parmesan cheese and another handful of