Spaghetti with Soy Sauce Butter Scallops
Food doesn't have to be complicated to be good! Food blogger Marc Matsumoto prepare this spaghetti with soy sauce butter scallops recipe for a simple pasta dinner on the Fresh Tastes blog.
Yield: Makes 2 full servings or 4 half-sized servings
- 160 grams (5.6 ounces) dry spaghetti
- 4 tablespoons unsalted butter
- 8 large "dry" scallops
- 1 tablespoon soy sauce
- 1 tablespoon chopped green onions or chives
- Bring a large pot of salted water to a boil and boil the pasta one minute less than what the package directions say.
- When the spaghetti is about 3 minutes away from being done, heat a skillet over medium high heat until hot and then add the butter. Let enough butter melt to coat the pan and then add the scallops.
- Fry scallops undisturbed until they turn opaque 1/3 of the way up the sides.
- Flip them over and let them fry until the butter is dark brown, but not burnt.
- Take the pan off the heat and then add the soy sauce. Put the pan back on the heat and let the soy sauce reduce, flipping the scallops over once to coat them evenly.
- Transfer the scallops to a plate and then add the pasta to the pan. Toss with tongs until the pasta is uniform in color.
- Plate the pasta and top with the scallops, garnishing with a sprinkle of chives.