In a saucepan, heat some oil and sauté chopped onion along with garlic. Don’t let it turn brown. Add tomato puree, chili flakes, salt, freshly cracked black pepper and give it a mix. Add wine, bring the heat to medium low and let it simmer for about 15 minutes, until the sauce has reduced and the flavor has infused.

In the mean time, heat a pan with one tablespoon oil and fry the scallops, about 2 minutes one ach side.

Once done, add fried scallop to the saucepan with tomato wine sauce along with diced red chilies and give it a mix.

Cover the saucepan and cook for one more minute. Switch off the heat and keep it aside.

Once you are ready to serve, boil the noodle as per the instructions mentioned in the package.

Pour the mini scallops with wine sauce in a big salad bowl. Once the noodles are done which should take about 4 minutes, drain the noodles and add it to the same salad bowl. Give it a toss to mix everything.

Sprinkle chopped cilantro, drizzle a little bit of lemon juice and serve warm.