Slivered Scallops with Tomato Sauce

10 to 12 large scallops, thinly sliced

200gr 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

• Combine sauce ingredients and leave to stand at room temperature for at least one hour.

• Just before serving cook pasta in plenty of salted water.

• Quickly drain pasta and return to cooking pot.

• Bury sliced scallops in pasta and pour the sauce over.

• 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.

• Toss the ingredients together and serve sprinkled with chopped herbs or parmesan cheese.