Spicy spaghetti with seared scallops and salami

Step 1

Rinse, clean and drain scallops. Pat dry. Sprinkle with salt, pepper, parsley and 2 tbsp crushed red pepper.
Add 1 tablespoon olive oil to a large skillet over medium high heat. Brown scallops 3-4 minutes per side. Remove from pan and cover loosely with foil.
Pour in remaining 2 tbsp oil, add in strips of salami and cook till almost crisp, about 1 minute. Remove salami from pan and set aside.
Add tomatoes, garlic, remaining red pepper, thyme to the pan and stir till softened. Add wine and loosen up any bits at the bottom of pan. Let cook and reduce liquid for a couple of minutes.
Add up to 3/4 cup chicken stock, as much needed, lemon juice and allow to simmer for another 2-4 minutes.
Stir in cooked spaghetti to the sauce.
Stir in scallops and salami. Taste and season with more salt and pepper as required.
Take off heat.
Top with freshly grated parmesan.
Serve warm.