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Chilled Pasta With Scallops And Tomatoes Recipe

Chilled Pasta with Scallops and Tomatoes Recipe
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Serving : 1
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Prepare the ingredients before making Chilled Pasta with Scallops and Tomatoes in your home. Then, follow these steps below to serve Chilled Pasta with Scallops and Tomatoes for your family or friends.

Ingredients: Chilled Pasta with Scallops and Tomatoes

  • 100 grams Spaghetti (capellini is best)
  • 1 and 1/2 tablespoons Sesame oil
  • 2 Red chili peppers
  • 2 tsp Grated garlic
  • 1 Tomato
  • 3 Scallops (sashimi grade)
  • 1 and 1/2 tablespoons ☆ Mentsuyu (3x concentrate)
  • 1 tbsp ☆ Ponzu
  • 5 leaves Shiso leaves
  • 1 optional Flying fish roe

How to Make Chilled Pasta with Scallops and Tomatoes

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Chilled Pasta with Scallops and Tomatoes in your home by yourself.

    Step 1
  • Prepare the sauce: Heat the sesame oil in a frying pan and fry the garlic over low heat.
  • Step 2
  • Add the shredded red chilli to the pan and fry (it will be quite spicy, so adjust the amount to taste).
  • Step 3
  • Add the diced tomato and mix all together.
  • Step 4
  • Turn off the heat. Stir ☆ into the frying pan and chill in the fridge.
  • Step 5
  • If you'd like this dish for lunch, these steps should be prepared along with your breakfast. The sauce should be completely chilled before serving.
  • Step 6
  • Cook the pasta. Boil plenty of water and add some salt. Add the pasta. Once all the pasta has submerged in the boiling water, turn off the heat.
  • Step 7
  • You may also continue to boil the pasta in boiling water, but I normally boil mine with the residual heat. Refer to "Popotankobu's" following recipe:
  • Step 8
  • How to cook pasta al dente in an ecological and economical way.
  • Step 9
  • Drain the pasta and rinse with cold water to cool. Drain again.
  • Step 10
  • Mix the pasta with chilled sauce. Adjust the seasoning with aji-shio and pepper (coarsely ground pepper is best).
  • Step 11
  • Transfer onto a serving dish and top with scallops, shiso leaves, and flying fish roe.
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