Sambal Pasta with Masala Seared Scallops

Name: Sambal Pasta with Masala Seared Scallops
Total time: 7200 s
Yield: 2 servings
Cuisine: British
Ingredients: 100 g Spaghetti / Any Pasta Of Your Choice,; 400 g Hot Water,; Pinch Sea Salt,; 2 TBSP Olive Oil,; 1 Inch Ginger Finely Minced,; 3 Cloves Garlic Finely Minced,; 1 TBSP Tomato Puree / Ketchup,; 2 TBSP Kecap Manis,; 2 TBSP Rice Wine / ShaoXing Wine,; @chillibellasg’s Sambal, 3 TBSP (Adjust To Preference); Canola / Sunflower / Grapeseed / Peanut Oil, For Searing; 6 Scallops,; Pinch Sea Salt,; Pinch Your Favourite Masala,; 2 TBSP Ghee,; Scallions / Coriander / Parsley Finely Sliced, For Garnish

Daniel Lim @fatdoughsg

Singapore

As I had shared before about my most kept secret of cooking pasta. Well, not a secret anymore. No unnecessary large pot of water and without the need to season the water with loads of salt. Lesser cooking time too. Just the right amount of creaminess without any cream or extra cheeses added. It all boils down to very simple calculations of math and science; all you need are 2 skillets and good quality pasta.

Perhaps I will talk more about the quality of pasta in the future. Because it does makes a lot of difference. Anyway, this recipe popped into my mind while I was searching for ways to incorporated sambal into pasta. I was thinking why not fused Chinese, Indo & Italian into 1 cohesive dish. And the rest is history.

I added some masala seared scallops for some je ne sais quoi to the pasta. You can of cos skip the scallops and the pasta will still be yummilicious by its own. Or should I say, pastalicious?

Daniel Lim @fatdoughsg

Singapore

I added some masala seared scallops for some je ne sais quoi to the pasta. You can of cos skip the scallops and the pasta will still be yummilicious by its own. Or should I say, pastalicious?

Saved

Ingredients

2hrs

2 servings

Pasta:
100 gSpaghetti / Any Pasta Of Your Choice,
400 gHot Water,
PinchSea Salt,
Sauce:
2 TBSPOlive Oil,
1 InchGinger Finely Minced,
3 ClovesGarlic Finely Minced,
1 TBSPTomato Puree / Ketchup,
2 TBSPKecap Manis,
2 TBSPRice Wine / ShaoXing Wine,
@chillibellasg’s Sambal, 3 TBSP (Adjust To Preference)
Scallops:
Canola / Sunflower / Grapeseed / Peanut Oil, For Searing
6Scallops,
PinchSea Salt,
PinchYour Favourite Masala,
2 TBSPGhee,
Scallions / Coriander / Parsley Finely Sliced, For Garnish

Saved

Steps

2hrs

1

You will need 2 skillets or pans to prepare this dish.
Prepare the pasta.
In a skillet or pan over medium heat, add pasta & hot water.
Season the water with some salt.
While the pasta is cooking, prepare the sauce.
In another skillet or pan over medium heat, add olive oil.
2

Once the oil is heated up, add in ginger & garlic.
Sauté until aromatic.
Add in tomato puree, kecap manis, @chillibellasg’s Sambal & rice wine.
Remove from heat.
Stir to combine well.
3

Assemble.
By the time the sauce is done, the pasta should just be under al dente.
Transfer the sauce into the skillet with the pasta.
*Do not drain the pasta. The pasta water will create creaminess to the sauce.*
Toss to combine well.
Remove from heat & set aside.
4

Prepare the scallops.
Season the scallops with masala & salt on both sides, making sure the scallops are well coated.
In a skillet or pan over medium heat, add oil.
Once the oil reaches the smoking point, add in the scallops, 1 at a time.
Add in ghee, tilt the skillet or pan & baste the scallops with all the liquid until 3/4 way cooked thru’.
Flip & cook for another 15 seconds.
5

To serve.
Just as you are about to serve, return back the pasta back onto the heat.
Cook for another 30 secs or until the pasta starts to loosen up.
Serve the scallops on top of the pasta.
Garnish with some scallions.
Serve immediately.
6

If you are not residing in Singapore, you can replace the sambal with any chili or hot sauce of your preference. Harissa, Sambal Oelek, or Thai Red Chili Sauce will be awesome as well.
If you can't get your hands on kecap manis, mix equal parts of soy sauce & molasses.
7

For the detailed video recipe:
https://www.instagram.com/tv/CM2GtTXlQTa/