Scallop pasta with cherry tomatoes, chili and lemon zest

Squash the garlic, halve the cherry tomatoes and finely chop the chili.

Heat a pan over medium-high heat with three or four tablespoons of extra virgin olive oil; add the garlic and chili to infuse the oil.

When the chili sizzles, remove the garlic and add the scallops smooth side down to sear one side.

After two minutes add the cherry tomatoes and turn the scallops; cook until well browned.

After about a minute and a half, press the softened tomatoes with a large spoon to release their juice; keep going until they stop releasing juice, no more than five minutes after the tomatoes went in, so the scallops do not dry out.

Lift out the scallops kept for decoration; switch off the pan and let it rest.

Bring a large pot of water to the boil with a generous tablespoon of rock salt; add the pasta and press it under so it cooks evenly; cook per the packet, 10 minutes here.

Reserve a mug of pasta water; drain the pasta when al dente.

Add about half a mug of pasta water and the pasta to the sauce and mix to make it creamy.

Zest lemon over the pasta, add parsley and toss until creamy; finish with salt and a little pepper.

Plate gently, place three scallops on top of each serving, and finish with parsley and more lemon zest.