Italian Linguine with Morton Bay Scallops
8 fresh scallops
½ punnet mixed cherry tomatoes, cut into halves
5 regular cherry tomatoes, cut into halves
1 red chilli, roughly chopped
1/3 green capsicum, thinly sliced
½ red onion, finely diced
Handful fresh basil leaves
1/3 packet linguine
Extra virgin olive oil
In a pot of salted boiling water, cook the linguine to the recommended time.
In a hot wok with a good splash of oil, start by frying the mixed cherry tomatoes, chilli, capsicum and onion. Cook for 2 mins, then scatter in the basil, regular cherry tomatoes and cook for a further minute.
Tumble in the scallops and fry until just cooked. Cover the pasta with the scallop vegetable sauce, drizzle with oil and serve.