Scallop Uni Pasta

Fusion
Mains
Pasta
Seafood

Easy Level:

Easy

Cook Time:

30 Mins

Servings:

1

Treat your mum to something extravagant and fancy this Mother’s Day with this pasta!

Options for;

Black truffle oil: Stronger and earthier flavour

White truffle oil: Has a delicate, onion/garlic fragrance

Ingredients

Adjust Servings
US / Metric

Pasta

0.00
g
g
Angel Hair/Capellini pasta
0.00
g
g
Angel Hair/Capellini pasta
0.00
tsp
tsp
Shio kombu
0.00
tsp
tsp
Shio kombu
0.00
tbsp
tbsp
Black truffle oil
0.00
tbsp
tbsp
Black truffle oil
0.00
tbsp
tbsp
Shoyu
0.00
tbsp
tbsp
Shoyu

Topping

0.00
Large Hokkaido scallops, sashimi-grade
0.00
Large Hokkaido scallops, sashimi-grade
0.00
g
g
Uni
0.00
g
g
Uni
Caviar
Caviar
Gold flakes (to be super extra)
Gold flakes (to be super extra)

Steps

1

Start by bringing a pot of water to boil for your pasta - make sure to salt your pasta water (approximately 1 tsp to 1 L of water)
Start by bringing a pot of water to boil for your pasta - make sure to salt your pasta water (approximately 1 tsp to 1 L of water)
Mark as completed

2

Capellini pasta cooks really quickly, so do prepare an ice bath ahead of time so we can stop the cooking process once al dente (as per packaging instructions)
Capellini pasta cooks really quickly, so do prepare an ice bath ahead of time so we can stop the cooking process once al dente (as per packaging instructions)
Mark as completed

3

Once done, dunk cooked pasta in ice bath, then strain.
Once done, dunk cooked pasta in ice bath, then strain.
Mark as completed

4

To prepare your sauce, mix the Black Truffle Oil, Shoyu and Shio Kombu together in a mixing bowl.
To prepare your sauce, mix the Black Truffle Oil, Shoyu and Shio Kombu together in a mixing bowl.
Mark as completed

5

Toss your cooked pasta into the mixing boil and give everything a good mix till homogenous - your pasta is ready!
Toss your cooked pasta into the mixing boil and give everything a good mix till homogenous - your pasta is ready!
Mark as completed

6

To prepare your scallops, defrost and pat dry your scallops before removing the side muscle.
To prepare your scallops, defrost and pat dry your scallops before removing the side muscle.
Mark as completed

7

If your scallop is too big for a mouthful, slice the scallop evenly.
If your scallop is too big for a mouthful, slice the scallop evenly.
Mark as completed

8

Torch up your scallops and they’re ready for assembly.
Torch up your scallops and they’re ready for assembly.
Mark as completed

9

With a big pair of chopsticks, twirl your pasta and transfer onto your plate to create a nice amount of pasta.
With a big pair of chopsticks, twirl your pasta and transfer onto your plate to create a nice amount of pasta.
Mark as completed

10

Plate up your torched scallops, followed by your uni.
Plate up your torched scallops, followed by your uni.
Mark as completed

11

If you’d like to be super extra, top it up with caviar (use a plastic spoon) and some gold flakes for even more glamour!
If you’d like to be super extra, top it up with caviar (use a plastic spoon) and some gold flakes for even more glamour!
Mark as completed

12

Serve it to your mum and make her happy!
Serve it to your mum and make her happy!
Mark as completed

More of what you like. Bookmark these recipes.

Vegan Satay by The Kampung Vegan

Mains
Mushrooms
Sides/Snacks
Vegan

Shrimp & Fish Stew

Mains
One-pot
Seafood

Katong Laksa

Mains
Noodles
Seafood

Vegan Asam Laksa by The Kampung Vegan

Leafy
Mains
Noodles
Vegan

Keto Shrimp Lettuce Wrap

Cocktails
Leafy
Seafood
Sides/Snacks
Vegetarian

Sambal Stingray

Airfryer
Chinese
Mains
Seafood

Garlic Fried Rice

Japanese
Mains
Rice
Vegetarian

One-Pan Chicken and Peaches

Mains
One-pan
Poultry
Facebook-square Instagram Youtube Tiktok Telegram-plane Envelope

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

© Copyright 2023 The MeatMen Channel Pte Ltd