Seared Scallop Pasta Puttanesca
The Recipe Ingredients Serves 2
2 cloves garlic
4 anchovy fillets
1/2 red onion or a shallot sliced
12 cherry tomatoes halved
few fresh basil leaves
black olives (about 12)
4 large scallops
Put a large saucepan of salted water on to boil. Once it's boiling add the pasta to cook (according to packet instructions)
Heat a tbsp of olive oil in a frying pan and add the onion. Cook for a few minutes on a low/med heat until it starts to soften.
Next add in the tomatoes and cook for 3 or 4 mins till softened.
In a blender or mortar and pestle put the garlic, anchovies and olives and blend/mash. I used a mixture of black and green olives because that's what I had in, it's fine!)
Add the blended mixture to the tomatoes and onions and stir together. Cook for 2 mins. Add a little black pepper.
Drain your pasta when cooked and add to the pan. Don't worry if you still have some of the water on the pasta.
Combine the pasta with the rest of the ingredients to ensure all the pasta is coated.
Tip into a serving pasta bowl (I always heat my bowl first)
Pop the scallops into the pan you have just used. Turn the heat up and sear the scallops for literally a minute each side.
Pop 2 scallops per serving onto the pasta
Tear a couple of basil leaves over the dish and a few shavings of parmesan, then serve immediately. Enjoy!!
For a vegetarian version just leave out the scallops.