Put the whole tomatoes into a small saucepan with 1 tbsp olive oil and a pinch of sugar and of salt and place the lid on top. Pop on to a medium heat for 5 minutes to blister, then set aside. In the meantime, add 4 tbsp butter to a frying pan, heat until melted and add the breadcrumbs. Cook on a medium heat, stirring occasionally until golden brown and crisp. Set aside. Put a large pan of salted boiling water on a high heat. Put 1 tbsp butter and 1 tbsp olive oil into a frying pan. Pat the scallops dry with kitchen paper and season with sea salt on both sides. When the pan is piping hot, add the scallops. Sear for 1-2 minutes on each side, turning down the heat if the butter is browning too much. Meanwhile, cook the pasta as per the packet instructions. Drain, reserving a little of the water. Return the pasta to the pan and toss with the tomatoes and 1 tbsp of the pasta water. Add the ham and lemon zest and season with black pepper. Transfer the pasta to a large serving dish, place the scallops and the juices from the pan on top and scatter with the breadcrumbs and parsley.
