Scallop and Cherry Tomato Saute

Step 1: Dredge scallops in 3 tsp of the cornflour, shaking off the excess. Heat oil in a large non-stick frying pan over medium heat. Add scallops and sauté until golden brown and cooked through, about 3 minutes. Using a slotted spoon, transfer the scallops to a bowl.

Step 2: Add garlic to pan; cook 1 minut and then add tomatoes and cook until they begin to collapse, about 4 minutes and now add vermouth, wine or stock, the salt and the basil and bring to the boil; cook for about 1 minute.

Step 3: Blend remaining cornflour and cold water in a small bowl and add mixture to pan and cook, stirring, until sauce is slightly thickened, about 1 minute.

Step 4: Return scallops to pan and reduce to a simmer; cook just until heated through, about 1 minute.