Chop the cherry tomatoes in half and the chilli into very small pieces (if using fresh).

Add 5L water into the large pot and place on the stove to boil.

Place the fry pan on the stove at a medium heat and add extra virgin olive oil – be generous, approx. 4 tablespoons.

Add the garlic cloves to the pan and let them infuse in the oil – this is the start of the scallop pasta that will make the flavour just right!

Next add the chilli and let these flavours combine – drop the temp to a low heat if necessary so they don’t burn.

Once the chilli has begun to wrinkle and turn golden, remove the garlic and add the scallops to the pan, searing one side at a time for no longer then 2 minutes.

Add the cherry tomatoes and turn the scallops over to cook the other side.

Leave to simmer for just over 1 minute then squash down the cherry tomatoes, helping the juice to come out.

Leave to simmer for a few minutes making sure the scallops turn golden brown – remove your favourites to be used as garnish when serving.

Let the tomatoes cook for a few more minutes until they stop releasing juice (no longer than 5 minutes!).

The cherry tomatoes should have created a creamy sauce at this point and the aroma in your kitchen will definitely be inviting!

Remove your pan from the stove and leave on the side.

Your pasta water should be boiling by now! When it does, rock salt and let dissolve before adding your chosen pasta. Cook pasta according to packet instructions and press the pasta inside if it is too long!

Collect water from the large pot using a mug then strain your pasta.

Add the pasta to your pan before also combining the pasta water and stirring it through to create a creamy sauce, turning the stove on to a very low heat to help evaporate some of the water.

At this point, add a generous amount of lemon zest, parsley and mix through before finally adding a touch of salt and pepper.

If you can, toss the pan as this will allow all of the flavours to really combine perfectly!