Seared Scallop Pasta With Burst Tomatoes and Herbs

Kosher salt

linguine fini or other long, thin pasta

large sea scallops, patted dry

Black pepper

olive oil, plus more for drizzling

shallots, thinly sliced into rings

Sun Gold, cherry or grape tomatoes

garlic cloves, thinly sliced

red-pepper flakes (optional)

roughly chopped mixed herbs, such as tarragon, mint, parsley and chives, plus more for serving