Another fish-n-pasta recipe which is quick-n-easy. Quite light and low-fat, suitable for a mid-week dinner for two.

You'll need about 200 grams of scallops, with or without roes. Separate and clean roes and flesh. I like to use queen scallops for this; if you have king scallops then slice the flesh in half so that it cooks very quickly.

Heat up the griddle, wiping the surface with just a little vegetable oil. You could use a heavy frying pan instead.

Cook enough pasta for two people, following the instructions on the packet. Make sure you put plenty of salt and a little olive oil in the water, to prevent it from sticking. Drain the pasta and place in two dishes, and keep warm.

Meanwhile, dissolve a fish stock cube and a vegetable stock cube in about a quarter of a pint of water, in a small saucepan. Bring to the boil, and make sure the cubes are completely dissolved. Now add a good slug of white wine and boil until reduced by half - the result should be quite a thick liquid.

Stir in a tablespoon of pesto from a jar - one with lots of basil in it. Also, stir in 50 grams of butter straight from the fridge - stir vigorously until the butter is all melted and the sauce is creamy. Add a good dose of freshly-ground black pepper.

Throw the scallops on the hot griddle. Sizzle! Move then around with a spatula until they are just cooked - this should take a matter of seconds. Scoop the scallops onto the pasta and cover with the sauce. Serve immediately.