Pat dry the scallops with kitchen towel and season with salt and pepper on both sides.

Heat 2 tbsp olive oil over medium-high heat and fry the scallops for 2-3 minutes on each side or until golden brown on both sides, careful not to over crowd the scallops in the pan. Remove from the pan and set aside till later.

In the same pan used to cook the scallops, add a tbsp of olive oil and fry the cherry tomatoes till they are soft. Set aside.

In the same pan, add a tbsp or olive oil and fry the garlic for a minute. Then add the broth, lemon juice, garlic salt, tomato puree, sugar and parsley. Cook down until the sauce has thickened.

While the sauce is cooking, cook pasta in salted water according to packet instructions. Drain well when cooked.

Add the pasta to the sauce and toss well to combine. Add the scallops and cherry tomatoes and gently toss and heat through. Season with salt and pepper.

Sprinkle with parmasan cheese to serve.