Pasta (seafood butter soy sauce peperoncino) | George George's recipe transcription

Arrange the oysters on a tray lined with kitchen paper and sprinkle with salt (not listed).
Strain the salt water with kitchen paper and set aside.
Remove the adductor muscle from the scallops and sprinkle salt (not listed) on both sides.
Mince the garlic and cut the bacon into small cubes.

Sprinkle 1 oyster with flour.
Pour olive oil (for seafood) into a frying pan, add the oysters, and brown both sides over medium heat.
Add the scallops when the oysters are flipped.
Both are taken out before the fire enters the inside.

Pour olive oil (for frying) into the frying pan from step 2, fry the bacon strongly, and add (A).
When you can smell the garlic, add butter and fry.
Add soy sauce and simmer until the butter bubbles become fine.
Add the finely chopped scallop adductor muscle and oyster salt water and bring to a boil.

塩分濃度0.8%程度のお湯(分量外)でパスタをゆでる。

Add the parsley to 3 and add the oysters from 2 back in.
Add the boiled pasta and adjust the amount of water to your desired concentration.
Add the scallops back in and fry until emulsified while mixing.
When the sauce starts to drip slowly when tilted, add olive oil (for finishing), add parsley (not listed) and mix.
Put it on a plate and pour the sauce over it and it's done.