Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, chilled pasta with scallops & edamame. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Chilled Pasta with Scallops & Edamame is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Chilled Pasta with Scallops & Edamame is something which I’ve loved my whole life.
The Best Scallops Pasta Recipes on Yummly Seafood Linguine, Vermicelli Salad With Scallops, Baked Scallops. Top scallops-pasta recipes just for you. Bay scallops, chopped tomatoes and fresh basil are added to a saute of garlic and zucchini, then poured over fettuccini for an elegant seafood dish.
To get started with this recipe, we have to first prepare a few components. You can cook chilled pasta with scallops & edamame using 10 ingredients and 5 steps. Here is how you can achieve that.
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The ingredients needed to make Chilled Pasta with Scallops & Edamame:
- Make ready 350 grams Spaghetti
- Get 2 Tomatoes
- Take 8 Scallop meat
- Prepare 250 grams Frozen edamame
- Take 1 tsp Salt
- Get 1 Pepper
- Get 1 clove Garlic (finely chopped)
- Prepare 5 tbsp Olive oil
- Prepare 1 tbsp Salt (for boiling the spaghetti)
- Get 2 tbsp Soy sauce
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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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!
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. Creamy scallop pasta is a restaurant-quality pasta recipe loaded with succulent scallops in white wine cream sauce. Untreated scallops are wild, sea scallops which are naturally sweet, briny in taste and absolutely delicious. The exterior is milky white in color, sometimes with a tint.
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