Slivered Scallops with Tomato Sauce

What you’ll need...
10 to 12 large scallops, thinly sliced
200g uncooked pasta

Tomato Sauce:
6 medium ripe tomatoes, diced
3 Tbsp extra virgin olive oil
2 tsp balsamic vinegar
1 to 2 Tbsp finely chopped basil
1 tsp coarse ground black pepper
Pinch of salt and salt to season
Fresh herbs or Parmesan cheese to garnish (optional)

Preparation...
1. Combine sauce ingredients and leave to stand at room temperature for at least one hour.
2. Just before serving cook pasta in plenty of salted water.
3. Quickly drain pasta and return to cooking pot.
4. Bury sliced scallops in pasta and pour the sauce over.
5. Cover with a tight fitting lid and allow to stand for 2 minutes – the heat from the pasta will lightly cook the scallops an warm the sauce.
6. Toss the ingredients together and serve sprinkled with chopped herbs or Parmesan cheese.