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Madden Surbaugh
Grilled shell shells with watercress and orange
Grilled shell shells with watercress, spring onion and orange
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Ingredients
Directions
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Prepare the noodles according to the instructions on the packaging. Cut into pieces.
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Use a sharp knife to cut the skin and the white skin of the oranges.
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Cut the segments of flesh from the membranes, so that you can easily pop out the flesh with your knife. Collect the juice.
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Mix 2 tbsp orange juice with the fish sauce and the sweet chilli sauce into a dressing. Cut the coriander fine and the spring onion in rings.
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Mix the noodles, orange slices, dressing, coriander and spring onion in a bowl. Divide the watercress over the plates. Divide the noodles over it.
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Dab the scallops dry and scoop with the rest of the chili sauce.
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Heat the grill pan without oil or butter and grill the shells for 3 minutes. Turn halfway.
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Place 3 shells on each plate and serve. Yummy! .
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Nutrition
175Calories
Sodium20% DV475mg
Fat2% DV1g
Protein30% DV15g
Carbs8% DV25g
Fiber8% DV2g
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