Chilled Pasta with Scallops & Edamame

Name: Chilled Pasta with Scallops & Edamame
Yield: 4 servings
Cuisine: American
Ingredients: 350 grams Spaghetti; 2 Tomatoes; 8 Scallop meat; 250 grams Frozen edamame; 1 tsp Salt; 1 Pepper; 1 clove Garlic (finely chopped); 5 tbsp Olive oil; 1 tbsp Salt (for boiling the spaghetti); 2 tbsp Soy sauce

cookpad.japan @cookpad_jp

When it's hot and sticky, I like to eat food that's light and refeshing!! (^^)

Scallop meat tastes best when half thawed and still has an icy taste ☆
I mixed the soy sauce with the scallop meat and spaghetti together ♪
Edamame are symbols of summer, so add them to this pasta to make it even more summery ☆ Recipe by sindy0922

When it's hot and sticky, I like to eat food that's light and refeshing!! (^^)

cookpad.japan @cookpad_jp

When it's hot and sticky, I like to eat food that's light and refeshing!! (^^)

Saved

Ingredients

4 servings

350 gramsSpaghetti
2Tomatoes
8Scallop meat
250 gramsFrozen edamame
1 tspSalt
1Pepper
1 cloveGarlic (finely chopped)
5 tbspOlive oil
1 tbspSalt (for boiling the spaghetti)
2 tbspSoy sauce

Saved

Steps

1

Chop the tomatoes into chunks and thinly slice the scallop meat vertically. Thaw the frozen edamame and extract the beans.
2

Add the tomatoes, scallop meat and edamame into a bowl and mix with some salt, pepper, garlic and olive oil. Then leave to chill in the fridge.
3

Boil plenty of water in a saucepan and add the salt. Boil the spaghetti for a little longer than instructed to do so by the packet. This is an important point.
4

Chill the cooked spaghetti in some icy water and drain well. Once you've drained off the excess moisture, mix the pasta with the soy sauce.
5

Put the spaghetti on a plate, top with the chilled ingredients in the fridge and serve!