One Dish

Cooking With Idols

2012.05.25 : Seafood and fava beans in fresh cream pasta

True fact: I never ate scallops before I made this dish. Thank god they’re delicious and delicious in this pasta.

Sakamoto Masayuki’s seafood and fava beans in a fresh cream pasta
Recipe type: Main dish
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • Fava beans: 120g
  • Scallops: 4, cut in half (he uses Japanese scallops but any will probably work)
  • Spaghetti noodles: 140g
  • Salt: appropriate amount
  • White Pepper: appropriate amount
  • Olive oil: appropriate amount
  • Garlic: 1 clove, minced
  • Red chili pepper: 1
  • Shrimp: 8 (peeled, deveined, and with the tails taken off)
  • White wine: 3tbsp
  • Heavy cream: ⅔ cup
  • Boiled water (taken from the cooking spaghetti): ½ cup
  • Lemon juice: appropriate amount
  • Lemon zest: appropriate amount
  • Parsley: appropriate amount
  1. Get the fava beans out of their pods
  2. Peel the skin or whatever it is off the beans that you just took out of the pods (it’s easier to just Google it than to have me explain it terribly)
  3. Cut the scallops in half
  4. Start cooking the pasta Add a pinch of salt to the water while it’s heating up
  5. Add olive oil to a pan, then add garlic and a red chili pepper
  6. When it’s heated up enough, add in the scallops and shrimp
  7. As they cook, season them with salt and pepper
  8. Add in white wine, stir
  9. Add in cream and boiling water from the cooking spaghetti, and the fava beans, and coat everything in the sauce.
  10. Drain the pasta, throw it in with everything else, and coat it in the sauce.
  11. Add in lemon juice (he juiced half a lemon himself)
  12. Let it cook until it tastes done
  13. Garnish with lemon zest and parsley


2012fava beansshrimp

tokaikko • November 26, 2014

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