Seared scallops with squid ink linguine, char-grilled smoked salmon and sage mascarpone

Place the tomato in a jug and pierce the skin. Cover with boiling water for two minutes and then drain and remove the skin. Remove the seeds and cut into dice. Set aside.2. Heat a grill pan and season the salmon with black pepper. Brush with a little olive oil and cook for 30 seconds on each side.

Heat a little oil in a non-stick frying pan, season the scallops and fry on both sides for 30 seconds.

Squeeze over the lemon juice and stir in the diced tomato.

Cook the pasta in a large pan of boiling salted water. Drain.

Arrange the salmon and scallops on a plate. Twist the pasta with a meat fork and arrange over the salmon. Drizzle the pan juices over.

Stir the sage and mascarpone together and serve on top of the pasta.