Scallops with tomato and chilli

1.Bring a saucepan of water to the boil and blanch tomatoes; refresh in cold water. Peel and cut into quarters, discarding seeds. Dice; set aside.

2.Place oil, garlic and chilli in a small saucepan and cook over low heat until garlic is soft and fragrant, about 10 minutes.

3.Preheat an overhead grill or salamander to high. Lay scallops on the shells on a grill tray or flat baking tray, working in two batches if required. Season scallops well with salt and pepper and grill 2 minutes or until warm and just starting to cook. Top with tomato and a little garlic and chilli oil. Garnish with chopped chives to serve.