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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Place the glass noodles in a bowl, pour water over the top and leave to stand for approx. 5 mins. Rinse the noodles in cold water, drain, cut into pieces with scissors.
In a bowl, mix together the melon, spring onion and chilli.
Combine the lime zest and juice with all the other ingredients up to and including the garlic. Pour the sauce into a small pan.
Heat the sauce, season the scallops with salt, add them to the sauce, cover and cook on a medium heat for approx. 6 mins, turning once. Remove the scallops from the sauce, mix the sauce and the glass noodles, stir into the salad. Scatter the coriander over the top, serve with the scallops.
|Tip:||Serve the scallops in their shells. Scallop shells can be found in the fish department of larger Coop supermarkets.|
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