Tear 2 slices of bread into roughly 1cm cubes. Heat 2 tablespoons of olive oil in a large fry pan. When hot, add capers and fry for a couple of minutes until crispy. Add the breadcrumbs and toss around, cooking for 3–4 minutes until golden. Drain on paper towel and set aside.
Return the pan to the heat. Add a tablespoon of oil. When pan is really hot, sear scallops for about a minute on each side, then add a knob of butter and toss. Remove the scallops to a plate.
Pour white wine into the pan and let it simmer for a minute, then add SNP Dirty Martini Pasta Sauce. Bring to a simmer and season. Fling in pasta along with a knob of butter and a little pasta cooking water to bring it all together. Add the scallops back in and toss again, finishing with parsley and lemon zest
Serve into bowls and top with the crispy caper pangrattato and fennel fronds if you have them.
I don't like scallop roe so I remove, but you do you.
If you didn't have dirty martini pasta sauce, you could make your own sauce. Before you add wine, cook some garlic and onion in olive oil until soft (say 10 minutes) then add can of whole tomatoes. Season with salt and maybe a bit of sugar pending on their acidity. Simmer for a good 20 minutes, before adding in wine and continuing with recipe.
