Ingredients

• 85g/3oz sunblush tomatoes
• chopped
• ½red chilli
• deseeded
• finely chopped
• 2 garlic cloves
• peeled
• crushed
• 2 tbsp white wine
• 2 tbsp chopped fresh flatleaf parsley leaves
• 100g/3½oz fresh spaghetti
• cooked according to packet instructions
• drained
• 3 scallops
• cleaned
• coral removed
• 1 tbsp olive oil
• salt and freshly ground black pepper

Directions

• Heat the sunblush tomatoes
• chilli and garlic in a saucepan over a medium heat until simmering
• stirring occasionally.
• Add the wine and parsley to the pan
• bring to a simmer
• and cook for a further 3-4 minutes. Stir in the cooked spaghetti.
• Rub the scallops all over with the oil
• then season with salt and freshly ground black pepper
• to taste.
• Heat a griddle pan over a high heat. When the pan is hot
• sear the scallops for one minute on each side
• or until golden-brown griddle marks appear on each side of the scallops and the flesh of the scallops is opaque.
• To serve
• spoon the spaghetti arrabiata into the centre of a serving plate. Arrange the seared scallops on top.