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Composition Pan Seared Scallops With Pasta:

1. Make ready 500 g - scallops
2. Provide 300 g - cherry tomatoes
3. You need 3 garlic cloves, finely diced
4. Need 1 1/2 cup of vegetable broth
5. You need 1 tsp of dried parsley
6. Make ready of Juice of one lemon
7. You need 1-2 tsp for sugar
8. Make ready 1/2 - garlic salt
9. Get - Pasta as needed per person
10. Provide 1 tbsp for tomato puree
11. Require 4 tbsp for olive oil
12. Prepare to taste of Salt
13. Make ready to taste - Ground black pepper
14. Require - Grated parmasan cheese to serve

Pan Seared Scallops With Pasta process:

1. Pat dry the scallops with kitchen towel and season with salt and pepper on both sides.
2. Heat 2 tbsp olive oil over medium-high heat and fry the scallops for 2-3 minutes on each side or until golden brown on both sides, careful not to over crowd the scallops in the pan. Remove from the pan and set aside till later.
3. In the same pan used to cook the scallops, add a tbsp of olive oil and fry the cherry tomatoes till they are soft. Set aside.
4. In the same pan, add a tbsp or olive oil and fry the garlic for a minute. Then add the broth, lemon juice, garlic salt, tomato puree, sugar and parsley. Cook down until the sauce has thickened.
5. While the sauce is cooking, cook pasta in salted water according to packet instructions. Drain well when cooked.
6. Add the pasta to the sauce and toss well to combine. Add the scallops and cherry tomatoes and gently toss and heat through. Season with salt and pepper.
7. Sprinkle with parmasan cheese to serve.

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