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

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.
5. Stir into the frying pan and chill in the fridge.
6. If you'd like this dish for lunch, these steps should be prepared along with your breakfast.
7. The sauce should be completely chilled before serving.
8. Cook the pasta.
9. Boil plenty of water and add some salt.
10. Add the pasta.
11. Once all the pasta has submerged in the boiling water, turn off the heat.
12. You may also continue to boil the pasta in boiling water, but I normally boil mine with the residual heat.
13. Refer to "Popotankobu's" following recipe:
14. How to cook pasta al dente in an ecological and economical way.
15. Drain the pasta and rinse with cold water to cool.
16. Drain again.
17. Mix the pasta with chilled sauce.
18. Adjust the seasoning with aji-shio and pepper (coarsely ground pepper is best).
19. 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)