Heat 1 tablespoon olive oil in a skillet. Add red pepper flakes, garlic and white wine and heat through. Add the sea scallops to the skillet. Cover the pan and let the scallops cook over medium-high heat until the scallops become opaque; 2 to 4 minutes, shaking the pan occasionally.
Remove the pan from the heat and transfer the scallops to a large serving bowl. Set aside. Strain the liquid through a cheesecloth or a coffee filter and reserve 3/4 cup.
Add 1 tablespoon olive oil and the curry powder to a small saucepan and cook for 1-2 minutes. Add the reserved scallop liquid to the saucepan of oil and curry. Stir in chopped tomatoes, heavy cream, tabasco, salt, pepper and parsley. Heat for an additional 7 to 10 minutes. Pour the sauce over the scallops.