soy sauce- & butter-seasoned spaghetti with spinach & scallops

• u.s.
• metric

ingredients:

• 7 ounces spaghetti
• 3 1/2 ounces fresh spinach
• 4 ounces raw scallops
• 3 1/2 ounces shimeji mushrooms
• 1 1/2 tablespoons soy sauce
• a little salt
• a little pepper
• 1/3 ounces butter
• 2 quarts water

step 1:

Cut off the stems of the spinach and cut into about 2 in. wide pieces. Cut off the roots of the shimeji mushrooms.

step 2:

Pour the water into a pan. Bring to a boil and add the spaghetti. Cook the spaghetti until done. Remove from pan and drain in a colander.

step 3:

Add the butter to a frying pan. Add the raw scallops and pan-broil on each side a couple of minutes on medium heat. Remove from the pan.

step 4:

Add the spinach and shimeji mushrooms and saute. Add the spaghetti and return the scallops to the frying pan.

step 5:

Add the salt, pepper and soy sauce. Mix and cook for a few minutes. Remove from heat.