Carefully remove the roe from the scallops and devein. Reserve the scallops.
In a frying pan, heat 2 tbsp olive oil on a high heat and pan-fry the roe for about a minute, then add the garlic, chilli and a pinch of sea salt (the roe is naturally salty, so you won’t need too much).
Continue to fry until the garlic starts to turn golden. Add the vermouth, flambé, then add the chopped tomatoes and chicken stock. Bring to a boil then reduce heat and simmer for 8 minutes.
Remove from heat, blend until smooth and pass through a fine strainer.
Cook pasta in boiling salted water according to instructions until al dente, about 8-10 minutes. Drain and reserve.
Heat remaining oil in a frying pan on a high heat and sear scallops to form a golden crust on each side. Remove from heat.
Warm the pasta sauce in a large saucepan. Add pepper and check seasoning. Fold through the cooked pasta and parsley. Serve on four large plates and top with seared scallops.