Blue Alfredo Pasta With Scallop And Tomato For 4th Of July

• 2 cup udon noodle or any pasta
• 565 grams leggo Alfredo creamy pasta sauce
• 10 blue pea flower or blue food colouring
• 4 tbsp boiling water
• 1 dash salt and pepper
• 10 scallop
• 1 dash salt and pepper
• 12 small roma tomato
• 3 tbsp grated parmesan cheese

1. BLUE ALFREDO PASTA /UDON NOODLE OPTIONAL
2. In pan bring to a boil blue pea flower with water then stiring and pressing till colour turn blue and off heat and set aside
3. Cooked udon noodle for 13 minutes then drain and set aside
4. Bring Alfredo sauce to a simmer then add cooked pasta and mix well
5. Sieve the natural blue pea flower and mix with the cooked Alfredo pasta
6. PAN SEAR SCALLOP
7. With oil and butter pan sear scallop for 2 minute then turn over and sear for another 1 minute then off heat
8. TO SERVE
9. Layer fresh thinly slice tomato top with seasoning then top scallop and top with seasoning too
10. Then top blue colour Alfredo pasta and a blue pea flower and serve immediately
11. OPTIONAL GARNISH WITH GRATED PARMESAN CHEESE

udon noodle, flower, boiling water, salt, scallop, salt, roma tomato, parmesan cheese

Taken from cookpad.com/us/recipes/346149-blue-alfredo-pasta-with-scallop-and-tomato-for-4th-of-july (may not work)