Toshi's Noodles with Seared Sea Scallops

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.