Chilled Tomato Pasta with Shrimp & Scallops

Chilled Tomato Pasta with Shrimp & Scallops

Lightly steamed shrimp and scallops with a thoroughly chilled simple tomato sauce Even on days when you have no appetite, the refreshing aroma of the basil will have you craving this dish.

Ingredients: 2 servings

Pasta (Cappelini)
140 g
Scallops (sashimi grade)
Olive oil
2 tablespoons
Grated garlic
1 teaspoon
to taste
Black pepper
a small amount
Lemon juice
1 teaspoon
to taste


1. Steam the tomatoes. Peel the skin and grate.
2. Combine the olive oil with the grated garlic and the juice from the grated lemon.
3. Add the grated tomatoes from Step 1 to the Step 2 olive oil. Season with salt to bring out the flavors and chill.
4. Wash the scallops well in salt water. Peel and de-vein the shrimp. Wash them and steam quickly. Flavor with salt and lemon juice.
5. Boil the pasta for 1 minute longer than instructed on the package and then chill in ice water.
6. Thoroughly drain the Step 5 pasta and combine with the Step 3 tomato sauce.
7. Place the shrimp and scallops from Step 4 onto the Step 6 pasta and sprinkle with black pepper.
8. Lastly, top with basil to finish.

Story Behind this Recipe

The scallop and tomato hors d'ouevres that my friend made was so delicious that I turned it into a chilled pasta dish.