Ingredients

• 3 shallots
• finely chopped
• 1 garlic clove
• finely chopped
• 200ml/7fl oz olive oil
• plus a little extra for frying
• 6 fresh basil leaves
• finely chopped
• 6 fresh coriander leaves
• finely chopped
• 3 black olives
• stones removed
• finely chopped
• 50g/2oz ready-made egg noodles
• cooked according to packet instructions
• 6 fresh scallops

Directions

• Heat 50ml/2fl oz oil in a frying pan over a low heat. Add the shallots and garlic and gently fry for 20 minutes
• until they are caramelised
• but not burnt.
• Take the pan off the heat and add the remaining olive oil
• the basil
• coriander and olives and fold together.
• Place the egg noodles into a bowl and pour in some of the sauce and toss the noodles to coat in the sauce.
• Heat a little olive oil in a clean frying pan over a high heat. Add the scallops and cook for one minute on each side
• or until golden and just cooked through.
• To serve
• place the egg noodles onto two plates. Place three scallops onto each pile of noodles and drizzle the remaining sauce around.