Scallops in a tomato sauce

 

Here’s another super-quick delicious, healthy dish I’ve been making recently. This really is the perfect pasta sauce, but if, like me, you are attempting to cut back on the carbs, then it is absolutely delicious served on its own and makes a very satisfying meal.

You must all be thinking I am the laziest cook, but I do rely on a well-stocked larder of ingredients when I am home, as, more often than I’d like to admit, my days are so hectic I don’t get a chance to get out, let alone go food shopping.

This is such an easy meal to make, and makes a great informal meal, which can go from cupboard to table in around 20 minutes, or is certainly lovely enough to serve for friends for a low-faff supper if, like me, you like to have guests over on a weeknight after work. Just scale up the recipe accordingly.

Scallops in a tomato sauce

Serves 2

Ingredients

200g spaghetti (optional)

1 tbsp olive oil

4 cloves garlic, peeled and crushed

3 rashers smoked back bacon, thinly sliced

10 scallops

1 tin Cirio plum tomatoes, crushed

Salt and pepper

Fresh basil leaves

Finely grated parmesan cheese

Method

If you’re having spaghetti, put it on to cook now, according to pack instructions.

Place the oil into a large pan and add the garlic and cook over a moderate heat until fragrant.

Add the bacon and cook for 5 minutes until lightly browned. Add the scallops to the pan and cook for around 2-3 minutes on each side. Remove the scallops from the pan and keep warm.

Add the tomatoes, salt, pepper and basil to the pan and cook for around 10 minutes to allow the tomatoes to heat through.

Drain the pasta once cooked and stir the tomato sauce through the pasta. Add the scallops. Otherwise, serve the tomato sauce, topped with the scallops. Serve immediately, topped with parmesan cheese.