Toshi's Noodles with Seared Sea Scallops

Thin spaghetti, tender broccoli, and mini scallops gets an Asian flare with chili crisp oil and Korean hot pepper paste.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 503 Calories

Ingredients

• 2 teaspoons white sugar
• 1 tablespoon butter
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 3 tablespoons soy sauce
• 1 green onion, chopped
• 1 medium onion, diced
• 1 (1 inch) piece fresh ginger, minced
• 2 teaspoons gochujang (Korean hot pepper paste)
• 1 (8 ounce) package thin spaghetti
• 1 (8 ounce) package broccoli florets
• 3 tablespoons Japanese mayonnaise (such as Kewpie®)
• 2 tablespoons chili crisp oil sauce
• 0.5 pound small bay scallops

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain and set aside.

Step 2

At the same time, combine broccoli with 2 to 3 tablespoons water in a microwave-safe bowl. Cover tightly and cook on high until tender, 3 to 4 minutes. Drain any liquid and set aside.

Step 3

Mix soy sauce, mayonnaise, chili crisp, gochujang, sugar, garlic powder, and ginger together in a medium bowl.

Step 4

Heat oil and butter in a wok over medium heat until butter is sizzling but before it turns brown. Add onion and saute for 1 minute. Add scallops; cook and stir until seared, about 3 minutes. Mix in steamed broccoli and saute for 1 to 2 minutes. Pour soy sauce mixture over top and quickly add drained spaghetti. Toss until thoroughly combined and cook until heated through, 2 to 3 minutes.

Step 5

Sprinkle green onion over top and serve.