Instructions: Place the tomatoes into the pan and sprinkle with olive oil and caster sugar. Place on heat until sugar starts to caramelise, add the vinegars and allow to boil for 2 minutes.

Add the garlic, basil and olive oil and remove from heat. Allow to stand for 5 minutes.

Heat a non stick pan with a little oil and fry the scallops for 2 minutes on both sides.

Deep fry the cabbage in oil until crispy and strain onto kitchen paper.

Season with salt and pepper.

Place 3 tomatoes into the centre of each plate and top with the scallops.

Drizzle some of the lovely dressing around and garnish with the crispy cabbage.

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