1 lb. fresh scallops
1/2 c. plus 1 tbsp. olive oil
1 tbsp. chopped garlic
2 tbsp. parsley
1/4 tsp. hot red pepper
Salt
1 1/2 lbs. thin spaghetti
1/2 c. unflavored bread crumbs

Rinse scallops in cold water and pat dry. Cut 3/8 inch thick. Saute garlic in oil until warm, not brown. Add parsley, red pepper and scallops, cook until white. Cook pasta, drain and toss with scallops and bread crumbs. No cheese required.