Scallops and cherry tomatoes with pasta

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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, peeled and finely chopped.
• 5-8 cherry tomatoes, halved.
• Fresh parsely and black pepper to serve - salt won't be necessary.

Directions

1. Prep all the ingredients - there's not a great deal of time once the heat goes on.
2. Put the dried pasta on to boil - if it's going to take 10 minutes.
3. Fry scallops for a few minutes in some butter.
4. When you toss the scallops, add your olive oil, tomates, and garlic.
5. Remove scallops from the pan - vital!
6. Keep cooking the rest.
7. 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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