Stuck for something to eat and not really wanting to go to the shops I raided the cupboard and came up with a pack of spaghetti and a tube of tomato puree. Next stop was the freezer where I had 2 scallops and 8 very large prawns. As I always have onions and garlic both in the freezer and fresh in the fridge I was ready to start.
Prawns an Scallops in Tomato Sauce
Spaghetti 200gm (for 2 servings)
Scallops (more would have been nice but 2 had to do)
8 prawns peeled / shelled
Salt and black pepper.
First make the Tomato sauce
Fry a handful of onions, 2 cloves of garlic (or to taste) in a tablespoon of oil until translucent (not brown). Add 1 heaped tablespoon of tomato puree and a tiny drop of water. Heat gently.
Then into a large pan of boiling water add plenty of salt. When bubbling nicely add pasta and stir well to stop the pasta sticking together. It takes about 7-10 minutes depending on the type of pasta used so while this is bubbling away move on to the next stage.
Sprinkle the prawns with salt and pepper. I don´t do this to scallops because they taste salty already.
In a thick bottom pan pour about 2 tablespoons of oil and heat until sizzling. Turn the heat down and add the scallops. Cook one side for about four minutes and turn over to cook the other side. The prawns take less time to cook so once you turn your scallops add the prawns to the pan.
You are now ready to assemble. Taste the pasta to see if it is cooked to your liking and drain well. Any oil left in the scallop pan can be poured over, then add the heated tomato sauce and finally the scallops and prawns – mix well. The finishing touch is if you have some Parmesan cheese to serve.