Ingredients
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1/2 (8.8 oz) box thin rice noodles
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12 sea scallops
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2 oranges
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1/2 tbsp fish sauce
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4 tbsp Thai sweet chili sauce
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1/2 cup cilantro
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1 green onion
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1 cup watercress
Steps
1
Prepare rice noodles according to package directions. Drain and cut into pieces.
2
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.
3
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.
4
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.
5
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.
6
Divide scallops among all 4 plates, and serve.
