I was alone tonight so I had an opportunity for seafood.
I sautéed a chopped shallot in some olive oil and added some roughly chopped baby plum tomatoes, some Aleppo pepper flakes, salt and pepper and chopped parsley, stirring and cooking for a couple of minutes. Then I added in my scallops and prawns and sautéed them, keeping them moving. I added in a splash of white wine (the Gavi I was drinking) and a tablespoonful of crème fraiche.
I’d already cooked some angel hair egg pasta and added the seafood to the pasta, ensuring the sauce coated it.
Really simple and incredibly tasty.