Simple Way to Prepare Award-winning Chilled Pasta with Scallops & Edamame

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Before you jump to Chilled Pasta with Scallops & Edamame recipe, you may want to read this short interesting healthy tips about Turn to Food to Elevate Your Mood.

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Now you can see that junk food isn’t necessarily what you need to eat when you are wanting to help your moods get better. Try some of these instead!

We hope you got insight from reading it, now let’s go back to chilled pasta with scallops & edamame recipe. You can have chilled pasta with scallops & edamame using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to prepare Chilled Pasta with Scallops & Edamame:

1. Take 350 grams of Spaghetti.
2. Get 2 of Tomatoes.
3. Take 8 of Scallop meat.
4. Get 250 grams of Frozen edamame.
5. Use 1 tsp of Salt.
6. You need 1 of Pepper.
7. Use 1 clove of Garlic (finely chopped).
8. Provide 5 tbsp of Olive oil.
9. Use 1 tbsp of Salt (for boiling the spaghetti).
10. Use 2 tbsp of Soy sauce.

Steps to make Chilled Pasta with Scallops & Edamame:

1. Chop the tomatoes into chunks and thinly slice the scallop meat vertically. Thaw the frozen edamame and extract the beans..
2. 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..
3. 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..
4. 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..
5. 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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