Seared scallop & tomato tagliatelle

Grate the tomatoes on the coarse side of a grater and discard the skins.

Heat a splash of oil in a large frying pan. Pat the scallops dry and sear for 90 seconds each side until golden and just cooked through. Transfer to a plate and cover to keep warm.

Add the remaining oil, the garlic, lemon zest and basil stalks to the hot pan and cook for 1-2 minutes. Stir in the tomato pulp, then season and simmer gently for 4-5 minutes.

Meanwhile, cook the pasta in a large pan of boiling, salted water for 3 minutes. Using tongs, add to the frying pan and toss together, adding a little pasta cooking water if needed. Tear in the basil leaves and gradually add the lemon juice to taste – you may not need it all. Divide between bowls, top with the seared scallops and serve.