Seared scallop & tomato tagliatelle

Name: Seared scallop & tomato tagliatelle
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 450 g pack classic vine tomatoes; 2 tbsp olive oil; 12 No.1 Shetland King Scallops (from the in-store fish counter only), roes left on; 3 clove/s garlic, thinly sliced; 1 unwaxed lemon, zest and juice; 25 g pack basil, stalks finely chopped; 500 g pack fresh tagliatelle

Angela Hartnett serves this recipe for Nick Grimshaw and guest Sir Lenny Henry on episode 21, 2026 of Dish, the Waitrose podcast. The meal is paired with Paolo Leo Fiano del Salento.

4.5 out of 5 stars(2) Rate this recipe

HealthyLow in saturated fat1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

450g pack classic vine tomatoes
2 tbsp olive oil
12 No.1 Shetland King Scallops (from the in-store fish counter only), roes left on
3 clove/s garlic, thinly sliced
1 unwaxed lemon, zest and juice
25g pack basil, stalks finely chopped
500g pack fresh 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.

Cook’s tip

On Dish, the Waitrose podcast, Angela Hartnett sears the scallops while cooking the tagliatelle – rather than before – so they’re freshly cooked before being tossed together.

For a smart garnish, heat 1cm sunflower oil in a small pan and deep fry some of the basil leaves for a few seconds until crisp and translucent.

And to drink...

On the podcast, this recipe is paired with Paolo Leo Fiano del Salento, a fresh, citrussy wine made with one of the most revered and ancient grape varieties in Italy.

Typical values per serving when made using specific products in recipe