TOSHI'S NOODLES WITH SEARED SEA SCALLOPS

Toshi's Noodles with Seared Sea Scallops image

This is one of my mom's favorite noodle dishes! I've spiced it up a bit with more chili crisp than she would normally use, but it's worth it! The thin spaghetti noodles get an Asian flare, and the mini scallops add a wonderful but subtle seafood flavor. The broccoli is cooked perfectly since it is steamed first.

Provided by Diana71

Time 30m

Yield 4

Number Of Ingredients 14

Ingredients

1 (8 ounce) package thin spaghetti
1 (8 ounce) package broccoli florets
3 tablespoons soy sauce
3 tablespoons Japanese mayonnaise (such as Kewpie®)
2 tablespoons chili crisp oil sauce
2 teaspoons gochujang (Korean hot pepper paste)
2 teaspoons white sugar
1 teaspoon garlic powder
1 (1 inch) piece fresh ginger, minced
1 tablespoon butter
2 tablespoons olive oil
1 medium onion, diced
½ pound small bay scallops
1 green onion, chopped

Steps:

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.
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.
Mix soy sauce, mayonnaise, chili crisp, gochujang, sugar, garlic powder, and ginger together in a medium bowl.
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.
Sprinkle green onion over top and serve.

Nutrition Facts : Calories 502.6 calories, Carbohydrate 46.8 g, Cholesterol 45.8 mg, Fat 24.8 g, Fiber 3.2 g, Protein 24.3 g, SaturatedFat 4.5 g, Sodium 1222 mg, Sugar 6.3 g