Scallops Aglio e Olio

Method:
- Finely chop the garlic and halve the cherry tomatoes
- Add spaghetti to a saucepan with boiling water and salt
- Heat a frying pan with olive oil
- Toast the chilli flakes and oregano
- Add the chopped garlic and cook for 2 minutes on a low heat
- Add the cherry tomatoes and mix well
- Season with: salt, pepper, sugar and balsamic
- Allow to cook for a further 5 minutes
- Drain the spaghetti once fully cooked
- Prepare the scallops by pat drying with kitchen roll
- Add flour, salt and pepper
- Add the garlic and tomato mixture into the spaghetti
- Using the same pan, heat olive oil and add the scallops to sear
- Cook for 2 minutes and then flip
- Add more garlic and parsley
- Give them a nice swirl and let cook for a further 2-3 minutes till fully cooked
- Serve on a bed of spaghetti with some more fresh parsley