Scallops and Salmon Roe Cold Pasta

Another cold dish from last night's dinner.  This one is inspired by the cold pastas I had at a small Japanese Italian restaurant called Sagrantino.  Since I don't have the recipe for it, Mr. Bear and I made up our own together.  Try and see if you like it!

Serves 2
Difficulty: Low

Ingredients:
100g angel hair pasta (I had sphaghetti at home so I used that instead, but I think the results would have been better if I used something thinner like angel hair or spaghettini.)
4 large sashimi grade scallops, cut in quarters
6 cherry tomatoes, cut in halves
2 tablespoon salmon roe
4 tablespoon extra virgin olive oil
1/2 tablespoon red wine vinegar
1/2 tablespoon balsamic vinegar
1 tablespoon lemon juice
1 teaspoon garlic, finely chopped
1 teaspoon ginger, finely chopped
1/2 tablespoon anchovy paste
Salt and black pepper, to taste

Method:
1. Add scallops and tomatoes into a bowl with red wine vinegar, balsamic vinegar, lemon juice, garlic, ginger, and anchovy paste.  Mix well and add salt and pepper for seasoning.  Add 2 tablespoons of extra virgin olive oil before leaving the mixture to cool in the refrigerator for use later.
2. Cook the pasta in salted water in a large pot according to the instructions on the package.  Transfer cooked pasta into a bowl with ice water immediately to stop the cooking process. Drain the pasta completely and toss it with 2 tablespoons of extra virgin olive oil in a large mixing bowl to prevent sticking.
3. Add the scallop and tomato mixture to the pasta, toss well and season to taste.
4. Top with 1 tablespoon of salmon roe on each portion and garnish with thinly shredded ginger when served.

Notes:
Put plates for serving the pasta in the freezer just before you start cooking.  Cold pasta is best served on a chilled plate so that your pasta will remain cool while you're eating it.