Spaghetti, broccoli, and scallops get an Asian flare with chili crisp and Korean hot pepper paste, creating a perfect balance of heat, spice, and umami.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
503 Calories
Recipe Instructions
Step 1
Garnish with green onion and serve.
Step 2
Mix soy sauce, mayonnaise, chili crisp, gochujang, sugar, garlic powder, and ginger together in a medium bowl.
Step 3
Bring a large pot of lightly salted water to a boil. Cook spaghetti according to package directions until tender yet firm to the bite, about 6 minutes. Drain and set aside.
Step 4
Meanwhile, 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 5
Heat oil and butter in a wok over medium heat until butter is sizzling but before it turns brown. Add onion and sauté for 1 minute. Add scallops, cooking and stirring until seared, about 3 minutes. Add steamed broccoli and sauté for 1 to 2 minutes. Pour soy sauce mixture over top, add spaghetti, and toss until combined and heated through, 2 to 3 minutes.
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®)
