Scallops with Spaghetti and Crisp Bacon Crumbs

Crumbs: Heat the olive oil and butter in a sauté pan and cook the bacon until crisp and golden. Add the breadcrumbs, garlic, flat-leaf parsley and the chilli and cook, stirring constantly, until the breadcrumbs are crisp. Stir in the lemon zest and season. Set aside. If made ahead, warm before serving.

Scallops: Heat a sauté pan with the olive oil and drop in the butter and garlic. Season the scallops and cook for 1-2 minutes each side. Remove from the pan with a slotted spoon and cover to keep warm.

Add the tomatoes and stock to the pan and cook over a high heat until the tomatoes just start to burst. Add the spinach and a good squeeze of lemon juice and turn to wilt. Season. Add the cooked pasta, half the bacon crumbs and the scallops and gently turn to combine. Tip into a large serving bowl and sprinkle with the remaining crumbs.