Scallop Pasta al’arrabiata

Ingredients

• 3 tbsp extra virgin olive oil, plus an extra dash for cooking the pasta
• 1 large sweet chilli, finely diced
• 1 birdseye chilli, seeds removed, finely diced
• 1 small red capsicum, diced
• 1 brown onion, finely diced
• 2 cloves garlic, finely chopped
• 410 g can diced tomatoes
• ½ cup water
• Salt, to taste
• 400 g fresh pasta
• 2 tbsp salted butter
• 700 g Tasmanian scallops
• Freshly shaved Parmesan to serve