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Toshi's Noodles with Seared Sea Scallops
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Asian-inspired spicy broccoli and scallop stir-fry with chili crisp oil and Korean hot pepper paste.
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
  • 0.5 pound small bay scallops
  • 1 green onion, chopped
Instructions:
  • Bring a pot of salted water to a rolling boil. Add spaghetti and cook for about 6 minutes until al dente. Drain and set aside.
  • Simultaneously, steam broccoli in a microwave-safe bowl with 2 to 3 tablespoons of water. Cover tightly and microwave on high until tender, for about 3 to 4 minutes. Remove any excess liquid and set aside.
  • Combine soy sauce, mayonnaise, chili crisp, gochujang, sugar, garlic powder, and ginger in a medium bowl, blending all the flavors together harmoniously.
  • In a wok, heat oil and butter over medium heat until the butter sizzles without browning. Saute onion for 1 minute. Add scallops and cook until seared, about 3 minutes. Add steamed broccoli and saute for 1 to 2 minutes. Pour over soy sauce mixture and add drained spaghetti. Toss to combine and cook until heated through, about 2 to 3 minutes.
  • Garnish with freshly chopped green onion and present.

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