3 shallots, finely chopped
1 garlic clove, finely chopped
200ml/7fl oz olive oil, plus a little extra for frying
6 fresh basil leaves, finely chopped
6 fresh coriander leaves, finely chopped
3 black olives, stones removed, finely chopped
50g/2oz ready-made egg noodles, cooked according to packet instructions
6 fresh scallops
Heat 50ml/2fl oz oil in a frying pan over a low heat. Add the shallots and garlic and gently fry for 20 minutes, until they are caramelised, but not burnt.
Take the pan off the heat and add the remaining olive oil, the basil, coriander and olives and fold together.
Place the egg noodles into a bowl and pour in some of the sauce and toss the noodles to coat in the sauce.
Heat a little olive oil in a clean frying pan over a high heat. Add the scallops and cook for one minute on each side, or until golden and just cooked through.
To serve, place the egg noodles onto two plates. Place three scallops onto each pile of noodles and drizzle the remaining sauce around.
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