Grilled shell shells with watercress and orange

Name: grilled shell shells with watercress and orange
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 50 g Mihoen rice noodles, packet of 250 g; 2 medium oranges; el fish sauce; 4 el sweet chilli sauce; 15 g fresh coriander; 1 bunch onion; 75 g watercress tray; 12 frozen shell shells thawed

Grilled shell shells with watercress, spring onion and orange

Ingredients

Kitchen Stuff

1 grill pan

Directions

Prepare the noodles according to the instructions on the packaging. Cut into pieces.
Use a sharp knife to cut the skin and the white skin of the oranges.
Cut the segments of flesh from the membranes, so that you can easily pop out the flesh with your knife. Collect the juice.
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.
Mix the noodles, orange slices, dressing, coriander and spring onion in a bowl. Divide the watercress over the plates. Divide the noodles over it.
Dab the scallops dry and scoop with the rest of the chili sauce.
Heat the grill pan without oil or butter and grill the shells for 3 minutes. Turn halfway.
Place 3 shells on each plate and serve. Yummy! .