[Limited Edition] Seared Scallops & Green Asparagus, Lemon Butter Sauce by Takumu Koyama (Former pasta chef at 2 Michelin starred Magnolia) (Sauce only)

A butter-based pasta sauce featuring asparagus and Scottish scallops, created to capture the fleeting beauty of spring in Europe.

Asparagus, one of the season’s most iconic ingredients, is carefully prepared by treating the tips and stems separately to highlight their individual qualities. The tips are lightly cooked to preserve their delicate texture, while the stems are slowly simmered to extract a clean and gentle vegetable stock rich in natural umami. The asparagus used for the stock is then blended into a smooth purée, allowing its sweetness and fresh green aroma to melt seamlessly into the sauce itself.

Paired with this is premium Scottish scallop, prized for its natural sweetness and depth of flavor. The sauce is built around the richness of butter, enhanced with anchovy for savory complexity, and finished with fresh lemon juice to bring brightness and balance. Finally, finely chopped chives add a subtle herbal freshness, creating a dish that feels indulgent yet elegant and light until the very last bite.

We recommend serving this sauce with thin spaghetti, allowing the pasta to fully absorb the delicate flavors of asparagus, scallop, and butter for a refined and refreshing springtime experience.

Takumu Koyama trained for eight years at the renowned Osaka restaurant Ponte Vecchio before continuing his career in Italy. At the two-Michelin-starred restaurant Magnolia near Cesena, he was entrusted with managing the pasta section on his own. Created exclusively for WASO, Chef Koyama’s original pasta sauces combine authentic Italian technique with a Japanese sense of balance and delicacy. We invite you to experience the flavors of European spring from the comfort of your home.