Created by Mikekey on May 20, 2015
Step 1: Cook pasta according to package instructions, drain, and keep warm.
Step 2: Combine the flour, chili powder and paprika in a large zip-top plastic bag; seal bag, and shake well. Add scallops to bag and seal. Shake to coat scallops.
Step 3: Heat the oil in a large nonstick skillet over medium heat. Add scallops and garlic, and cook for 3 minutes on each side or until the scallops are done. Remove scallops from skillet; set aside, and keep warm.
Step 4: Combine cornstarch, sugar, oregano, pepper, and tomatoes in skillet; stir with a wire whisk until blended. Bring to a boil, and cook for 1 minute or until thickened, stirring constantly. Remove from heat and stir in 2 tablespoons parsley.
Step 5: Combine tomato mixture and pasta; toss.
Step 6: Spoon pasta onto plates; top with scallops, and sprinkle with remaining parsley.