Cold Angel Hair Pasta with Truffle Oil and Hokkaido Scallops

Ingredients 

• 125g sashimi-grade Hokkaido scallops
• 100g angel hair pasta
• 1 tsp shio kombu, finely minced
• 2 tbsp truffle oil (white or black, based on preference)
• 3 tbsp olive oil
• 1 tbsp dried sakura ebi (dried shrimp)
• 1 stalk scallion, chopped
• 1 tbsp Japanese shoyu (soy sauce)
• 1 tsp seaweed powder (optional)
• Chives, finely chopped, for garnish
• Salt and freshly ground black pepper, to taste

Instructions

1. In a small saucepan, combine olive oil, chopped scallion, and dried sakura ebi.
2. Heat over low flame for 6–7 minutes until the oil is infused and the sakura ebi turns golden.
3. Strain the oil and set aside to cool.
4. Bring a pot of salted water to a boil.
5. Cook angel hair pasta until al dente, approximately 2 minutes. Immediately transfer the pasta to an ice bath to halt cooking. 
6. Drain thoroughly and set aside.
7. In a mixing bowl, combine the cooled pasta with truffle oil, minced shio kombu, 1 tablespoon of the prepared umami oil, and Japanese shoyu.
8. Toss until the pasta is evenly coated. Season with salt and freshly ground black pepper to taste.
9. Optionally, add seaweed powder for an extra umami kick.
10. Slice scallops horizontally into thin pieces.
11. In a separate bowl, gently toss scallop slices with a drizzle of truffle oil, a splash of umami oil, and a pinch of salt.
12. Twirl a portion of the seasoned pasta onto each serving plate.
13. Arrange scallop slices atop the pasta.
14. Garnish with chopped chives and finish with a light drizzle of truffle oil.
15. Serve immediately to enjoy the delicate flavors and textures at their best.