Scallop and Tomato Pasta Salad

Steps

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1. 1
   Score tomatoes with a cross-hatch pattern. Blanch in boiling water for 5-10 seconds, then transfer to ice water. Gently peel off the skin with a knife, then remove the core.
   ▶ ≈0:13
2. 2
   Halve the tomatoes, cut into quarters, then dice into bite-sized chunks. Set aside.
   ▶ ≈1:11
3. 3
   Trim the tough ends from asparagus. Blanch in salted boiling water for about 30 seconds, then transfer to ice water to cool for 1-2 minutes. Drain well.
   ▶ ≈1:38
4. 4
   Cook pasta in the same boiling water until fully tender according to package instructions (about 8-9 minutes). Transfer to ice water to cool, rinse away excess starch, and drain thoroughly.
   ▶ ≈1:52
5. 5
   Place one serving of pasta in a bowl. Add salt, black pepper, generous extra virgin olive oil, lemon juice, fruit vinegar, and soy sauce. Stir vigorously in one direction with chopsticks until pasta absorbs the dressing and sauce emulsifies.
   ▶ ≈3:08
6. 6
   Fold in the diced tomatoes, then add fresh herbs for aroma. Transfer the dressed pasta to a serving plate and arrange tomato pieces and asparagus on top.
   ▶ ≈3:49
7. 7
   Pat scallops dry and season with salt. Heat a pan over medium heat with generous olive oil or butter. Add scallops, cover with a lid leaving a small gap, and cook for 1-2 minutes. Flip and continue cooking covered over medium-high heat until the surface is golden and caramelized.
   ▶ ≈4:44
8. 8
   If scallops are too large, cut in half. Arrange the warm scallops on top of the pasta. Drizzle with remaining sauce and grate lemon zest over the top. Optionally sprinkle with shichimi togarashi for a hint of spice.
   ▶ ≈5:28