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
- Prepare the sauce: Heat the sesame oil in a frying pan and fry the garlic over low heat.
- Add the shredded red chilli to the pan and fry (it will be quite spicy, so adjust the amount to taste).
- Add the diced tomato and mix all together.
- Turn off the heat.
- Stir into the frying pan and chill in the fridge.
- 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.
- 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.
- 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:
- How to cook pasta al dente in an ecological and economical way.
- Drain the pasta and rinse with cold water to cool.
- Drain again.
- 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.
capellini, sesame oil, red chili peppers, garlic, tomato, ponzu, leaves
Taken from cookpad.com/us/recipes/150147-chilled-pasta-with-scallops-and-tomatoes (may not work)