Toshi's Noodles with Seared Sea Scallops
Description
This Toshi's noodles with seared sea scallops recipe combines spaghetti, broccoli, scallops, chili crisp, and Korean hot pepper for an Asian flair!
Ingredients
•
1 (8 ounce) package thin spaghetti
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1 (8 ounce) package broccoli florets
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3 tablespoons soy sauce
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3 tablespoons Japanese mayonnaise (such as Kewpie®)
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2 tablespoons chili crisp oil sauce
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2 teaspoons gochujang (Korean hot pepper paste)
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2 teaspoons white sugar
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1 teaspoon garlic powder
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1 (1 inch) piece fresh ginger, minced
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2 tablespoons olive oil
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1 tablespoon butter
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1 medium onion, diced
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1/2 pound small bay scallops
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1 green onion, chopped
Directions
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.
2
Meanwhile, combine broccoli with 2 to 3 tablespoons water in a microwave-safe bowl; cover tightly. Microwave on high until tender, 3 to 4 minutes. Drain any liquid; set aside.
3
Combine soy sauce, mayonnaise, chili crisp, gochujang, sugar, garlic powder, and ginger in a bowl.
4
Heat oil and butter in a wok over medium heat until butter is sizzling but before it turns brown. Add onion; cook for 1 minute. Add scallops; cook and stir until seared, about 3 minutes. Add steamed broccoli; cook 1 to 2 minutes. Pour soy sauce mixture over top, add spaghetti, and toss until combined and heated through, 2 to 3 minutes.
5
Garnish with green onion and serve.