Recipe By Diana71
Rating
Published Apr 30th
Prep 10m Cook 20m Additional - Ready In 30m
Servings 4 servings Calories 502.6

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.

Recipe 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

Cooking Directions

  1. 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. 2 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.
  3. 3 Mix soy sauce, mayonnaise, chili crisp, gochujang, sugar, garlic powder, and ginger together in a medium bowl.
  4. 4 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.
  5. 5 Sprinkle green onion over top and serve.

Nutrition Facts

  • Calories 502.6
  • Carbohydrate 46.8 g
  • Cholesterol 45.8 mg
  • Fat 24.8 g
  • Fiber 3.2 g
  • Protein 24.3 g
  • Saturated Fat 4.5 g
  • Sodium 1222 mg
  • Sugar 6.3 g

Chef's Notes

If using frozen scallops, be sure to thaw them first by placing in a bowl with cold water for about 10 minutes.
Lemon Garlic Butter Scallops on your table in less than 10 minutes, coated in a deliciously silky lemon garlic butter sauce!

Reviews

  1. 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.

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more