RECIPE: Japanese-Style Pasta with Soy Sauce and Scallops

RECIPE: Japanese-Style Pasta with Soy Sauce and Scallops


Not only is Japan famous for its traditional cuisine, it’s also known for transforming Western dishes using local ingredients. Soy sauce adds the perfect touch of umami to the butter and garlic sauce in this Japanese-style pasta.

Servings: 1-2


  • 100g pasta
  • ¾ tbsp butter 
  • 2 cloves garlic (chopped)
  • 1 whole negi (spring onion) (1cm slices)
  • 1½ king trumpet mushrooms (or your favorite mushroom)
  • Pinch of salt
  • 2 tbsp soy sauce
  • 6-7 Sansho Simmered Scallops
  • Nori seaweed (garnish, shredded)


  1. Boil the pasta as per the instructions on the package.
  2. Separately melt the butter in a pan over medium heat. Add the garlic and cook until fragrant.
  3. Add the negi, mushrooms and pinch of salt, and cook until soft. Add the soy sauce and finally the scallops. Mix until evenly coated.  
  4. Drain the pasta and add to the pan. Mix well and serve topped with shredded nori.

Note: You can reserve some of the pasta water when draining the pasta in step 4 and add a bit to the pan as needed to thicken the sauce or to prevent the pasta from sticking.

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