Ingredients

100g butter
3 cloves garlic, finely chopped
24 scallops with our roe
150g baby rocket (arugula) leaves
2 tsp finely grated lemon zest
60mls lemon juice
125g semi dried tomatoes, thinly sliced.

Method

Melt the butter in a small saucepan. Add the garlic and cool over a low heat,
stirring, for 1 minute. Remove the pan from the heat.

Heat a lightly greased char grill pan (griddle) over a high heat. Lightly brush
both sides of the scallops with the garlic butter and season with salt and freshly ground pepper. When the char grill pan is very hot , sear the scallops for
1 minute on each side or until golden and just cooked through. Keep warm.

Toss the hot pasta with the rocket, lemon zest and juice, tomato and the
remaining garlic butter until combined. Season. Divide among four bowls and
top with the scallops.

(Serves: 4)