Dinner Saturday 13 January - Scallops with Rice Noodles, Sugar Snaps, Bean Sprouts and Red Pepper

Scallops with Rice Noodles, Sugar Snaps, Bean Sprouts and Red Pepper
Juice 1/2 lime
1 teaspoon sugar
2 cloves garlic
2-3 chillis, chopped (or to taste)
1 tablespoons Thai fish sauce
200g bean sprouts, blanched
4 spring onions, finely sliced
200g scallops
1 red Romano pepper, sliced and blanched
100g sugar snap peas, halved and blanched
50g dry weight rice noodles, cooked according to packet instructions
handful of fresh coriander leaves

Make a dressing by combining the sugar, garlic, chillis, fish sauce and lime juice.

Toss together the blanched beans sprouts, sugar snaps and red pepper. Add the spring onions and cooked rice noodles. Pour over the dressing and combine gently but thoroughly.

Spray a non-stick skillet with a little oil and heat. Season the scallops with a little salt & pepper and sear for a minute or two on either side until just cooked.

Garnish the noodles and veggies with the scallops and serve.

Nutrition Data
Calories (kcal) 507.1
Carbohydrate (g) 70.1
Protein (g) 50.9
Fat (g) 2.1
Fibre (g) 11.3