Pulse flour, eggs, and olive oil in a food processor until breadcrumb texture forms.
Knead the mixture into a smooth, elastic dough for five minutes.
Cover dough with cling film and rest in the fridge for 30 minutes.
Roll dough through a pasta machine reach the thinnest setting.
Cut the pasta sheets into lengths of 30 to 35 centimeters.
Cut sheets into 2 to 3 millimeter wide strips using the machine attachment.
Remove scallops from shells and reserve the coral.
Wash scallops, pat dry, and set aside.
Roughly chop the raw king prawns.
Cook shallot and thyme in 25 grams of butter unit softened.
Add scallop coral and prawns to the pan and cook for one minute.
Add brandy and flame it to evaporate the alcohol.
Add chopped tomatoes and 300 milliliters of chicken stock and simmer for eight minutes.
Blitz the sauce in a blender until it becomes a smooth puree.
Sieve sauce into a pan, whisk in cream, and season.
Add diced tomatoes and courgettes and cook for two minutes.
Sear scallops in remaining butter for one minute per side until golden.
Season the scallops with salt and pepper and let them rest.
Boil pasta in salted water for two minutes until cooked through.
Drain pasta and toss thoroughly with the prepared sauce.
Adjust final seasoning with salt and pepper.
Serve pasta topped with quartered scallops and chopped basil.