Spaghetti with Soy Sauce Butter Scallops

Soy Sauce butter scallops

What originally started out as a way way to use up leftover scallops has turned into one of my favorite quick meals. Considering it takes less than 10 minutes to put together the 5 ingredients in this dish, it’s has one of the best effort to reward ratios I’ve ever found. Beating out dishes like Pasta Carbonara, and coming close to my 20 second microwave chocolate cake. Check out my full post and recipe over at PBS Food this week.

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  • Flavor


    You’ve heard Jean-Georges Vogerichten’s proclamation that the mix of soy sauce and butter is one of the most delectable there is?

    I wonder in a future post if you might explore such flavor combinations?


    • Marc Matsumoto

      Hi Flavor, soy sauce and butter is a pretty magical combination. One of my favorite snacks growing up was toasted rice cakes with soy sauce and butter wrapped in a piece of nori.

  • Lin

    Any ways can view the recipe ? When I click “continue” it went to a blank page. No contents were displayed. … :)

    • Marc Matsumoto

      Hi Lin, it’s working for me, please try clicking it again.

      • Lin

        Maybe I will try with my laptop instead. Thanks Marc :)

  • Meena

    Hi Marc
    Can you please adjust your print recipe settings so that only the text–and not the accompanying photographs–is printed? Thank you so much.

  • cubewsugar

    Hi Marc,
    I love your recipes so much!! Thank you for sharing them!
    btw I love the cod fish teriyaki in Japanese restaurants, is there any chance you could teach us how to cook it?… anyway, thank you for all the sharing!

    • Marc Matsumoto

      Hi cubewsugar, thanks for the nice note! Making teriyaki is basically the same process whether you’re making it with beef, chicken or fish. While I don’t have a post for fish teriyaki, but basically you pan fry the fish, wipe out the oil from the pan and then thicken the teriyaki sauce in the pan with the fish. See my chicken or beef teriyaki posts for the details on the sauce.

  • Pearl

    Hello Mr. Matsumoto, Master of the kitchen!
    Just wanted to say that I finally tried this recipe today, and while I wasn’t able to get dry scallops (and it’s true that the taste of the meat wasn’t amazing), the pasta tasted amazing! My little sister ate 2 servings worth and said she couldn’t stop eating. I’ve used many of your recipes and tips for preparing dinner so far, and it’s made me a hit! Thanks for helping me achieve ‘preferred cook’ status in the family, hahaha! This is the first place I come to for food help.

    Kitchen plebeian

    • Marc Matsumoto

      Hi Pearl, thanks for the kind note! I’m so glad to hear you enjoyed this, as it’s one of my favorite quick weeknight meals.


I'm Marc, and I want to teach you some basic techniques and give you the confidence and inspiration so that you can cook without recipes too!

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