Searing scallops is quick, easy, and yields a restaurant-worthy dish.
Start by drying your scallops, dabbing them gently with a towel. Sprinkle with salt and pepper. Set a deep pan of water on to boil for the linguine.
Add some olive oil to a cast iron pan and heat until the oil shimmers.
Toss your fresh Valicenti fettuccine into the boiling water.
Place the seasoned side of the scallops in the pan, and let them cook for at least 2 minutes. Season the uncooked side, 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.