1. In saucepan, heat 2 Tbsp olive oil with garlic over medium heat. When garlic sizzles, pour in tomatoes. Season with salt and red pepper. Bring to a boil. Lower heat and simmer for 30 minutes, stirring occasionally.
2. Meanwhile, bring large pot of lightly salted water to a boil. Cook pasta 8-10 minutes and drain.
3. In large skillet, heat the remaining 2 Tbsp of olive oil over high heat. Add shrimp and scallops. Cook for about 2 minutes, stirring frequently, or until shrimp turns pink. Add shrimp and scallops to tomato mix and stir in parsley. Cook 3-4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta.