Scallops & Parpadelle pasta

Ingredients:

225g Cherry tomatoes
Olive oil
1 clove of garlic
3 sprigs Thyme
1 shallot, finely chopped
10 strands saffron
100ml Vegetable or Fish stock
200ml white wine
200ml double cream
Chives
500g pasta of your choice
250g King Scallops (or mix it up with a white fish of your choice)

Instructions:

• Preheat the oven to 200 degrees, put cherry tomatoes on a baking tray drizzle olive oil over and add salt & pepper. Add garlic and thyme and roast for 10-15 minutes
• Fry shallots and saffron in olive oil until soft, add stock and wine – bring to the boil and simmer until reduced by half.
• Strain liquid into clean pan and add cream. Simmer until thickened. Stir in chives. Meanwhile cook pasta.
• Drain and toss in diced tomatoes.
• Season scallops with salt & pepper and then it’s time to fry! Place the largest one at 12 o’clock on a ‘clock face’, and then continue with the next largest at 1 o’clock and so on. This ensures they are all cooked evenly as the largest ones will have the extra wee bit of time in the pan. Cook for 2 minutes on one side before turning over and cooking for a further 1 minute.