Chop the tomatoes into chunks and thinly slice the scallop meat vertically. Thaw the frozen edamame and extract the beans.
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.
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.
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.
Put the spaghetti on a plate, top with the chilled ingredients in the fridge and serve!
Story Behind this Recipe
When it's hot and sticky, I like to eat food that's light and refeshing!! (^^)
Scallop meat tastes best when half thawed and still has an icy taste ☆ I mixed the soy sauce with the scallop meat and spaghetti together ♪ Edamame are symbols of summer, so add them to this pasta to make it even more summery ☆