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We hope you got benefit from reading it, now let’s go back to chilled pasta with scallops & edamame recipe. You can cook chilled pasta with scallops & edamame using 10 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to cook Chilled Pasta with Scallops & Edamame:
- Prepare 350 grams Spaghetti
- Prepare 2 Tomatoes
- You need 8 Scallop meat
- Get 250 grams Frozen edamame
- Use 1 tsp Salt
- Use 1 Pepper
- Get 1 clove Garlic (finely chopped)
- Provide 5 tbsp Olive oil
- Provide 1 tbsp Salt (for boiling the spaghetti)
- Get 2 tbsp Soy sauce
Steps to make Chilled Pasta with Scallops & Edamame:
- Chop the tomatoes into chunks and thinly slice the scallop meat vertically. Thaw the frozen edamame and extract the beans.
- 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.
- 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.
- 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.
- Put the spaghetti on a plate, top with the chilled ingredients in the fridge and serve!
Scallops were on sale if bought by the kilo Pat the scallops dry with paper towels. If you had cooked the scallops sous-vide, reserve the (This is the same for raw scallops or scallops that were already cooked sous-vide and then chilled.) Scallops love a bit of lemon and chilli plus, they are ready in a flash. The perfect way to impress last-minute guests. The leftover butter will keep in the fridge for up to a week, or can be frozen in portions for up to a month. Try it tossed though pasta with crabmeat or prawns, or stirred through steamed.
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