Main ingredients 🥩
SpaghettiCanned scallopsOlive oilGarlicGreen onionChili pepperCherry tomatoMintWhole pepperButter
Seungwoo Dad's Scallop Oil Pasta
A rich, spicy pasta with a moist texture and no broth, achieved by perfectly emulsifying oil, pasta water, and scallop broth using an emulsion technique
🙋 Recommended for
- ⭐ Those who often find oil and broth separating when making oil pasta
- ⭐ Those looking to move beyond regular scallop noodle salad and seek a refined appetizer or special treat
Ingredients needed 🛒1 servings
- Spaghetti 100g
- Canned scallops 1 can
- Olive oil 3 tablespoons
- Garlic 5 cloves
- Green onion (white part) 1/2 stalk
- Chili pepper 1 piece
- Cherry tomato 4 pieces
- Mint a handful
- Whole pepper a pinch
- Butter 10g
Recipe 🍳
- Fill a pot with plenty of water and add salt to achieve a slightly salty brine (1.5–2%), then start boiling the pasta.
- Slice garlic into even thicknesses; chop green onion and chili pepper finely. Halve the cherry tomatoes and separate mint stems from leaves, chopping them finely.
- Heat olive oil in a pan and sauté sliced garlic over medium heat until golden, allowing the oil to absorb the full garlic aroma.
- Add green onion and whole pepper, stir-fry briefly, then add scallop meat and lightly sauté to eliminate their characteristic fishy odor.
- Add the cooked spaghetti, halved cherry tomatoes, chili pepper, and mint stems to the pan.
- Gradually pour in 1.5 tablespoons of canned scallop broth and enough pasta water to barely cover the ingredients, vigorously shaking the pan to emulsify the oil and moisture into a thick, unified sauce.
- Reduce heat or turn off the flame, add mint leaves, and place a small piece of butter on top to melt with residual heat, mixing thoroughly so the sauce coats the noodles evenly.
- Cook spaghetti in salty water until done.
- Sauté sliced garlic, green onion, and pepper in oil, then add scallops to remove fishy smell.
- Add pasta, tomatoes, chili, and mint stems; use pasta water and scallop broth to emulsify and stir-fry vigorously.
- Turn off heat, add mint leaves and butter, mix well so sauce adheres perfectly to the noodles.
Cooking tips 💡
- After finishing the dish, the plate should have only a creamy, thick sauce residue—not any separated oil floating on top—indicating a successful emulsion.
- The canned scallop broth is deeply flavorful; do not discard it—use 1–2 tablespoons as a base for enhanced taste.
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