Another cold dish from last night's dinner. This one is inspired by the cold pastas I had at a small Japanese Italian restaurant called Sagrantino. Since I don't have the recipe for it, Mr. Bear and I made up our own together. Try and see if you like it!
100g angel hair pasta (I had sphaghetti at home so I used that instead, but I think the results would have been better if I used something thinner like angel hair or spaghettini.)
4 large sashimi grade scallops, cut in quarters
6 cherry tomatoes, cut in halves
2 tablespoon salmon roe
4 tablespoon extra virgin olive oil
1/2 tablespoon red wine vinegar
1/2 tablespoon balsamic vinegar
1 tablespoon lemon juice
1 teaspoon garlic, finely chopped
1 teaspoon ginger, finely chopped
1/2 tablespoon anchovy paste
Salt and black pepper, to taste
1. Add scallops and tomatoes into a bowl with red wine vinegar, balsamic vinegar, lemon juice, garlic, ginger, and anchovy paste. Mix well and add salt and pepper for seasoning. Add 2 tablespoons of extra virgin olive oil before leaving the mixture to cool in the refrigerator for use later.
2. Cook the pasta in salted water in a large pot according to the instructions on the package. Transfer cooked pasta into a bowl with ice water immediately to stop the cooking process. Drain the pasta completely and toss it with 2 tablespoons of extra virgin olive oil in a large mixing bowl to prevent sticking.
3. Add the scallop and tomato mixture to the pasta, toss well and season to taste.
4. Top with 1 tablespoon of salmon roe on each portion and garnish with thinly shredded ginger when served.
Put plates for serving the pasta in the freezer just before you start cooking. Cold pasta is best served on a chilled plate so that your pasta will remain cool while you're eating it.