Better than not bad Spaghettini with Scallop Arrabbiata

Preamble: We seldom eat the same thing twice in a month let along twice in a year. There are a few things that show up a bit more frequently for Friday nights when we're all tired or for nights that I have to run to a meeting or whatever (McCain's pizza, sheppard's pie - this one mainly because the kids eat so well when we have it!, Crunchy garlic chicken - I'll have to post that one..., etc.). The reality is though that we do try different recipes and eat quite a variety like no one else I know. I had been addicted to buying recipe books for a while, I think, and I cannot see myself living without my Canadian Living magazine every month. For those of you readers who don't know, we make a menu for the week and buy our groceries based on that menu. That way, we know we have what we need to make dinner, we know we're eating a good variety of foods, and we never sit around looking at each other trying to figure out what we're going to make. We've been doing this for about 7 years and it's great!

The reason I explain all this... after I spend my time and energy in preparing a delicious meal for my family, I will often ask Trevor what he thinks of it. Typically, I get "not bad". Nothing more, nothing less. What does that really mean? That it's not bad, he explains. It's not awesome, not something he wants to see on the menu every week from this point forward, but also not bad - something he would like to eat again. So if Trev ever tells you something is not bad, it's probably pretty good.

Tonight, we had Spaghettini with Scallop Arrabbiata from the Jan'10 CL (p. 56). I didn't even ask (I think I have basically stopped asking as I'm always getting the same boring answer). Trev commented on how good this was and talked about the different flavours he was noticing and said it was actually quite good. Wow! For those of you who like seafood and tomato sauces for your pasta, this is one to try!! I thought it was pretty good, but I'm one that prefers more buttery flavour for my scallops and white sauces for pasta (like Julie & Julia, I like butter!)...

12 oz spaghettini
16 sea scallops (~14 oz)
1/2 tsp salt
2 tbsp EVOO
2 oz pancetta, coarsely chopped
1 small onion, chopped
2 cloves garlic, minced
1/2 tsp hot pepper flakes
1/4 tsp pepper
1 can (19 oz though I used 28 oz) whole tomatoes
2 tbsp fresh parsley (I used dried)

Cook pasta according to directions on package. Drain and return to pot.
Meanwhile, remove tough muscle from each scallop; sprinkle with 1/4 tsp of the salt (I used sea salt). In skillet, heat 1 tbsp of the oil over medium-high heat; cook scallops in batches until golden, about 2 minutes. Remove and set aside.
In clean skillet (I just wiped the one used above with paper towel), heat remaining oil over medium heat; cook pancetta until crisp, about 5 minutes.
Add onion, garlic, hot pepper flakes, pepper and remaining salt; cook, stirring occasionally, until onion is softened, about 5 minutes.
Mash tomatoes and add to pan; cook, stirring occasionally until thickened, about 10 minutes.
Add parsley and scallops, cook until scallops are opaque, about 1 minute. Toss with pasta (or spoon over pasta also works). Makes 4-6 servings.