Chilled Pasta with Scallops and Tomatoes
Chilled Pasta with Scallops and Tomatoes

Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, chilled pasta with scallops and tomatoes. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Mix the pasta with chilled sauce. Adjust the seasoning with aji-shio and pepper (coarsely ground pepper is best). Transfer onto a serving dish and top with scallops, shiso leaves, and flying fish roe. Remove from heat, taste and adjust seasonings per your preference.

Chilled Pasta with Scallops and Tomatoes is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Chilled Pasta with Scallops and Tomatoes is something that I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have chilled pasta with scallops and tomatoes using 10 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Chilled Pasta with Scallops and Tomatoes:
  1. Get 100 grams Spaghetti (capellini is best)
  2. Take 1 and 1/2 tablespoons Sesame oil
  3. Prepare 2 Red chili peppers
  4. Prepare 2 tsp Grated garlic
  5. Take 1 Tomato
  6. Make ready 3 Scallops (sashimi grade)
  7. Make ready 1 and 1/2 tablespoons ☆ Mentsuyu (3x concentrate)
  8. Prepare 1 tbsp ☆ Ponzu
  9. Get 5 leaves Shiso leaves
  10. Make ready 1 optional Flying fish roe

Putting butter in tomato sauce sounds a bit strange perhaps. But what it does for the tomatoes is pure magic. It makes the canned tomatoes taste fresh, somehow. The sauce comes out velvety and rich.

Instructions to make Chilled Pasta with Scallops and Tomatoes:
  1. Prepare the sauce: Heat the sesame oil in a frying pan and fry the garlic over low heat.
  2. Add the shredded red chilli to the pan and fry (it will be quite spicy, so adjust the amount to taste).
  3. Add the diced tomato and mix all together.
  4. Turn off the heat. Stir ☆ into the frying pan and chill in the fridge.
  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.
  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.
  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:
  8. How to cook pasta al dente in an ecological and economical way. - - https://cookpad.com/us/recipes/149089-environmentally-conscious-and-cheap-al-dente-pasta
  9. Drain the pasta and rinse with cold water to cool. Drain again.
  10. Mix the pasta with chilled sauce. Adjust the seasoning with aji-shio and pepper (coarsely ground pepper is best).
  11. Transfer onto a serving dish and top with scallops, shiso leaves, and flying fish roe.

It makes the canned tomatoes taste fresh, somehow. The sauce comes out velvety and rich. I pondered a protein to top this pasta, and landed on scallops. This cookbook also sold me on bay scallops. Sprinkle scallops with salt and pepper.

So that’s going to wrap this up for this exceptional food chilled pasta with scallops and tomatoes recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!