Umami Dashi Pasta with Scallop Butter and Canola Flower

This recipe combines the rich umami flavor of dashi with the delicate taste of scallop and the fresh, slightly bitter notes of canola flowers. This exquisite blend creates a harmonious and flavorful pasta dish that's both elegant and satisfying.

1 Serving

3.53 oz spaghetti
1 serving Umami Dashi and Sauce for Pasta (Soy Sauce Flavor)
2 cups water
4 pieces fresh scallops (for sashimi)
1 tbsp butter
1/2 bunch canola flower

Directions

Boil canola flowers in salted water (not in quantity) and cut them into 2-inch pieces.
Heat butter in a deep pot, cook scallops, and take them out. In the same pot, mix the torn packet of dashi with water and bring to a boil.
Once boiling, add the spaghetti. Ensure it is fully submerged and cook for the time indicated on the package.
Add the special sauce and heat until it comes to a boil again, stirring constantly.
Place 4 with the sauce in a deep bowl and garnish with 1, grilled scallops, and roasted seaweed.