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Asian Noodles with Grilled Scallops

Versatile Asian sweet chili sauce is used as both a dressing for noodles and a marinade for grilled scallops in this fresh and vibrant 20-minute dinner.

Serves 4
Ready in 20 mins
Prep time 17 mins
Cooking time 3 mins
222 calories per serving


> 1/2 (8.8 oz) box thin rice noodles
> 12 sea scallops
> 2 oranges
> 1/2 tbsp fish sauce
> 4 tbsp Thai sweet chili sauce
> 1/2 cup cilantro
> 1 green onion
> 1 cup watercress


Prepare rice noodles according to package directions. Drain and cut into pieces.
Peel the oranges and remove the white pith with a paring knife. Remove the segments by slicing between the membranes; collect any escaping juice in a bowl.
Mix 2 tbsp orange juice with fish sauce and half the chili sauce to make a tangy dressing. Chop the cilantro and slice the green onion.
Mix the noodles, orange segments, dressing, cilantro, and green onion in a bowl to combine. Divide the watercress onto 4 plates, and top with the noodles.
Preheat a dry, nonstick grill pan. While pan heats, pat the scallops dry with a paper towel and toss with the remaining chili sauce. When pan is hot, grill the scallops for 3 min., turning halfway.
Divide scallops among all 4 plates, and serve.

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