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

Soy Sauce- & Butter-Seasoned Spaghetti with Spinach & Scallops
Ingredients

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

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

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

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

step 4:

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

Step 5

step 5:

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

Hōrensō to hotate no supagetti shōyu bata sōsu

comment:

The extract of the scallops mixed with the butter soaks into the ingredients and makes this dish delicious. When spaghetti is eaten with scallops, it becomes milder.