Scallops with melon and chilli salad

Scallops with melon and chilli salad

Total: 30 min. | Active: 30 min.
Nutritional value / person: 246 kcal
, Fat: 8 g
, Carbohydrate: 26 g
, Protein: 17 g


4 person


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

Glass noodles

50 g glass noodles
water, boiling


½ Galia melon, cut into thirds, thinly sliced
1 spring onion incl. green part, cut into thin rings
1 red chilli, deseeded, cut into thin rings


1 lime, rinsed with hot water, dabbed dry, use the grated zest and all of the juice
3 tbsp oyster sauce
2 tbsp toasted sesame oil
1 tbsp water
2 cm ginger, finely chopped
1 garlic clove, finely chopped


12 scallops without roe (MSC)
¼ tsp salt
½ bunch coriander
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How it's done

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Glass noodles

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.

Good to know
Tip: Serve the scallops in their shells. Scallop shells can be found in the fish department of larger Coop supermarkets.

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