Heat the olive oil in a frying pan. Add the chopped tomatoes and red onion and cook over a low heat for 10-12 minutes, until very soft, adding a splash of water if needed. Season with salt, pepper and a few drops of balsamic vinegar.
Meanwhile, cook the tagliatelle or linguine in lightly salted boiling water for 10-12 minutes, until tender.
Add the scallops to the tomato mixture and cook for 2 minutes, then add the prawns, parsley and piccolo tomatoes. Cook, stirring, for about 1 minute, until heated through.
Drain the pasta. Gently stir through the tomato mixture and share between two warmed serving bowls or plates. Serve, sprinkled with Parmesan cheese and extra parsley.
Cook’s tip: No scallops available? Use a few more prawns and add a handful of thawed frozen peas.
To skin tomatoes, put them into a heatproof bowl. Pour over boiling water and leave for 15-20 seconds, then drain. The skins will be easy to peel away.
Recipe courtesy of British Piccolo Cherry Tomatoes. British piccolo cherry tomatoes are a pocket-sized, perfectly-balanced, juicier and crunchier variety of tomato, grown from the highest quality seeds by talented and passionate growers, across the UK, consistently striving to offer the best quality in each bite. A premium choice, they are packed with healthy goodness, vitamins and minerals. Beautiful little rich red British piccolos are a great for cooking, and make a delicious snack. VisitPiccoloCherryTomato.co.uk