Preheat large saute pan on medium 2-3 minutes. Place 2 tablespoons butter, garlic, salt, and red pepper in pan; cook and stir 1-2 minutes or until garlic is lightly browned. Cook and drain pasta following package instructions. Stir into garlic: remaining 1 tablespoon butter and zucchini; cook and stir 3-4 minutes or until zucchini begins to soften. Stir in Alfredo sauce, scallops, tomatoes, basil, and 2 tablespoons cheese; cook 2-3 minutes, stirring gently, or until scallops are opaque and firm. Toss pasta with scallop mixture and top with remaining 2 tablespoons cheese. Serve.