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
Ingredients needed 1 servings
Recipe
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.
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.
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