Scallops and cherry tomatoes with pasta

Other recipes | Special meals and treats

I'm the only one who loves shell fish at home, so this is a tasty treat for when I'm on my own. Originally from Pan seared scallops and cherry tomatoes - adjusted to make the cooking a bit quicker.

Pan seared Scallops and Cherry Tomatoes - serves 1

Ingredients

• 125g scallops.
• 50g dried linguine.
  If using fresh linguine, cook for only 2 minutes or so.
• 10ml olive oil.
• 1 garlic clove.
• 5-8 cherry tomatoes, halved.
• Fresh parsely and black pepper to serve - salt won't be necessary.

Directions

1. Put the pasta on to boil.
2. Fry scallops for a few minutes in some butter.
3. When you toss the scallops, add your olive oil, tomates, and garlic.
4. Remove scallops from the pan - vital!
5. Keep cooking the rest.
6. When pasta is done, reintroduce the scallops and add the pasta and toss.

Delicious. Could be served with fresh baguettes, if you don't fancy linguine.

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