Instructions: Rinse the scallops and pat dry with kitchen paper.

Place in a bowl and spoon over 3 tbsp of the olive oil.

Crush the garlic cloves to a paste on a chopping board with a little coarse sea salt.

Add to the scallops with the chopped thyme or parsley.

Season with pepper and mix well.

Cover and refrigerate while preparing the tomatoes.

Cut the tomatoes lengthwise in half. Place them in one layer cutside up in a shallow baking tin.

Add the rosemary and season liberally with sea salt.

Drizzle over the remaining olive oil. Roast on the grid shelf in the middle of the roasting ovenfor about 30 to 35 minutes until tender but still holding their shape.

About 15 minutes before the tomatoes will be ready preheat a large castiron ridged skillet or ovenproof heavy based frying pan on the floor of the roasting ovenfor about 10 minutes then oil lightly and set on the boiling plate.

Add the scallops to the hot skillet in a single layer.

Allow to sizzle undisturbed for 1 1/2 minutes then turn each scallop and cook the other side for 1 1/2 minutes.

To serve lift the tomatoes onto a warmed serving platter add the scallops and rosemary sprigs.

tip the oil from the tomatoes onto the hot skillet and add the lemon juice to deglaze.

Trickle the juices over the scallops and roasted plum tomatoes.

Serve at once.

To prepare scallops shell if necessary by prising open with a strong knife and severing the muscle then carefully loosen the scallop. Cut away the beardlike fringe and tough muscle at the side. Rinse well.

Serves 4

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