Scallops with melon and chilli salad

Total: 30 min. | Active: 30 min.
lactose-free

Ingredients

for 4 person

Glass noodles
50 g glass noodles
  water, boiling
Salad
½  Galia melon, cut into thirds, thinly sliced
spring onion incl. green part, cut into thin rings
red chilli, deseeded, cut into thin rings
Sauce
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
garlic clove, finely chopped
Scallops
12  scallops without roe (MSC)
¼ tsp salt
½ bunch coriander

How it's done

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.

Salad

In a bowl, mix together the melon, spring onion and chilli.

Sauce

Combine the lime zest and juice with all the other ingredients up to and including the garlic. Pour the sauce into a small pan.

Scallops

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.

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