3tbsp olive oil
4 British Large Vine Tomatoes, skinned and finely chopped
1 red onion, finely chopped
Few drops of balsamic vinegar
160g small scallops
180g tagliatelle or linguine
200g cooked, peeled prawns
2tbsp chopped fresh parsley, plus extra to garnish
6-8 British Baby Plum Tomatoes, halved
30g Parmesan cheese, finely grated
Salt and freshly ground black pepper
Prep time: 10 minutes
Cooking: 15 minutes
1. Heat the olive oil in a frying pan. Add the chopped tomatoes and red onion and cook over a low heat for 10-12 minutes, until very soft, adding a splash of water if needed. Season with salt, pepper and a few drops of balsamic vinegar.
2. Meanwhile, cook the tagliatelle or linguine in lightly salted boiling water for 10-12 minutes, until tender.
3. Add the scallops to the tomato mixture and cook for 2 minutes, then add the prawns, parsley and baby plum tomatoes. Cook, stirring, for about 1 minute, until heated through.
4. Drain the pasta. Gently stir through the tomato mixture and share between two warmed serving bowls or plates. Serve, sprinkled with Parmesan cheese and extra parsley.
Cook’s tip: No scallops available? Use a few more prawns and add a handful of thawed frozen peas.
To skin tomatoes, put them into a heatproof bowl. Pour over boiling water and leave for 15-20 seconds, then drain. The skins will be easy to peel away.
Did You Know?
2.5 million British native bumblebees pollinate all the tomato crops in the UK. That’s 24 billion wing beats per minute in British tomato greenhouses.