Orecchiette with scallops and rocket

SERVES 4

• 350g orecchiette
• 8 large scallops, cut into quarters
• 100g rocket, roughly chopped
• 500g cherry tomatoes, halved and squeezed to remove juice and seeds
• 2 fresh red chillies, cut in half lengthways, de-seeded and finely sliced
• 2 garlic cloves, peeled and finely chopped
• 1 lemon, cut into quarters
• Extra-virgin olive oil

Put the tomatoes in a bowl, add the chillies, garlic and 2 tbs of olive oil and season generously. Heat 1tbs of olive oil in a small, thick-bottomed frying pan and add the scallops. Season and fry, turning the pieces over, until brown. Add the marinated tomatoes and stir over the heat briefly to combine.

Cook the orecchiette in boiling salted water until al dente. Drain and add to the scallops. Stir in the rocket and test for seasoning. Serve with a drizzle of olive oil and the lemon quarters.

From “Pasta and Ravioli” by Rose Gray and Ruth Rogers – Available on Amazon.co.uk