Slivered Scallops with Tomato Sauce


  • 10 to 12 large scallops, thinly sliced
  • 200g uncooked pasta
  • 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


  1. Combine sauce ingredients and leave to stand at room temperature for at least one hour.
  2. Just before serving cook pasta in plenty of salted water.
  3. Quickly drain pasta and return to the cooking pot.
  4. Bury sliced scallops in pasta and pour the sauce over.
  5. Cover with a tight-fitting lid and allow to stand for 2 minutes – the heat from the pasta will lightly cook the scallops a warm the sauce.
  6. Toss the ingredients together and serve sprinkled with chopped herbs or parmesan cheese.

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