One of my mother’s favorite noodle recipes is this one! It’s worth it even though I added a little more chili crisp than she usually would. The tiny scallops give the thin spaghetti noodles an Asian flair and a delicious but delicate seafood flavor. Because it is steamed first, the broccoli is perfectly cooked.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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.
- If using frozen scallops, be sure to thaw them first by placing in a bowl with cold water for about 10 minutes.
Nutrition Facts
| Calories | 503 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 3 g |
| Protein | 24 g |
| Saturated Fat | 5 g |
| Sodium | 1222 mg |
| Sugars | 6 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
I had to modify due to low salt requirements for my husband. Used 8 oz. broad egg noodles instead of spaghetti. Sauce was made with only 1 tbsp low sodium soy sauce, 1 tbsp sambal oelek, dash of sweet soy glaze, ginger paste, softened cream cheese and unsalted butter. Roasted fresh broccoli with olive oil, and lemon-pepper seasoning. Sautéed chopped onion and garlic in butter and olive oil. Seared defrosted bay scallops, then added sauce and small broccoli florets, and stirred in noodles. It was excellent! We have learned that spicy flavors can compensate for lowered sodium in our meals! Thanks for the great recipe, which served as my guide. Kathleen
I used a Kimchi mayonnaise we have. Otherwise I followed the recipe. We liked it very much and will save this recipe for future meals. It was helpful to find a scallop recipe that offers an option beyond lemon & garlic! An Asian option❣️
I can’t say enough good things about this recipe! It is fast, easy, delicious, and very versatile. Seriously, the sauce would definitely work with pretty much any protein or veggie, and it would be delicious with rice too. I made the recipe exactly as written, except for not mixing the chili crunch into the sauce. I have 3yr old twins that like the warmth from Jayone gochujang, but chili crunch is a bit out of their league at this time… after I made their plates, I added the chili crunch to the noodles left in the wok, and it was fantastic. One word of caution though, for people not super familar with gochujang, and I don’t know if it is a regional thing, but some brands of “gochujang” available in the stores here are *super* sweet (it’s usually the stuff that comes in a squeeze bottle or has more of a translucent red color to it), and depending on your taste, it might be a bit much with the sugar that is called for in the recipe.
Didn’t change a thing. Only thing I did differently was to cook the noodles and then use the same pot from the noodles to cook the dish because I hate washing extra pots . My husband loved it and called it restaurant worthy. Thank your mom.