Toshi’s Noodles with Seared Sea Scallops

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
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 medium onion, diced
• 0.5 pound small bay scallops
• 1 green onion, chopped

Steps

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.