1 lb. scallops
1/2 c. plus 1 tbsp. olive oil
1 tbsp. garlic, chopped fine
2 tbsp. parsley, chopped
1/4 tsp. or more hot red pepper, dried or fresh
1 1/2 lbs. thin spaghetti
1/2 c. unflavored bread crumbs, lightly toasted in oven

Rinse scallops with cold water, pat dry and cut into pieces about 3/8 inch thick. Put oil and garlic in saucepan. Saute over medium heat until garlic turns light golden color. Add parsley and pepper. Stir once or twice. Add the scallops and 1 or 2 large pinches of salt. Turn heat to high and cook for about 1 minute, stirring a few times until scallops turn flat white. Turn off heat.

Cook pasta in 4-5 quarts salted boiling water. When nearly done, turn heat under scallops to high. Stir rapidly and taste. Add hot pepper and salt, if needed. Do not heat sauce for longer than 30-40 seconds. Drain pasta and mix in scallop mixture and toasted crumbs.