Searing scallops is quick, easy, and yields a restaurant-worthy dish. Start by dabbing your scallops gently with a towel, to dry them, then prinkle with salt and pepper.
Set a deep pan of water on to boil for the fettuccine.
Add some olive oil to a cast iron pan and heat until the oil shimmers.
Place the scallops, seasoned side down, in the pan, and let them cook for at least 2 minutes.
(Meanwhile, toss your fresh Valicenti pasta into the boiling water.)
Season the uncooked side of the scallops, then loosen gently and flip.
Cook that side for another 2 minutes, then remove from the pan.
Drain the pasta.
Add a pint of halved cherry tomatoes and 2 cloves of finely minced garlic to the hot pan and deglaze - scrape up all those tasty charred bits! When the cherries have begun to burst and make a sauce, add the pasta and mix. Taste, and season (a little glug of white balsamic might be just the thing here), then add back in the scallops and serve.