Thinly slice the scallops, place in a bowl and add the citrus juices, the Extra Virgin Olive oil and the dried oregano. Season with salt and allow to marinate for 10 minutes.
SEASON THE TOMATOES
In a separate bowl, mix the tomatoes with the garlic and set aside.
COOK THE PASTA
In a large saucepan, bring plenty of water to the boil. Once boiling add rock salt. We recommend 7 grams per litre of water. Drop the Orecchiette into the boiling water, stir and cook as per the instructions on the box. Two minutes before draining the pasta, add the zucchini to the boiling water and cook together.
ADD THE SAUCE
Drain the pasta al dente and toss into the bowl with the tomatoes, add half the jar of Barilla Arrabbiata sauce and the fresh basil. Stir for few minutes until the pasta reaches room temperature.
COMBINE AND SERVE
Add the scallops to the pasta and combine well, mix until the pasta absorbs all the juices. Serve with a drizzle of Extra Virgin Olive Oil and finish with the grated orange zest.
