Jakobsmuscheln mit Kräuter-Reisnudeln

Ingredients

• 250 g thin rice noodles
• 1 clove garlic
• 3 Tbsp plant oil
• 2 Spring Onions
• Salt
• pepper from grinder
• 2 tbsp coarsely chopped coriander leaves
• 400 g scallop meat (with coral)
• lime zest for garnish

Instructions

1. 1.

   Cook the rice noodles according to package instructions and drain.

2. 2.

   Wash, trim, and slice the spring onions into rings. Sauté them briefly with the pressed garlic in 1 tbsp hot oil, seasoning with salt and pepper.

3. 3.

   Heat the remaining oil in a second pan and cook the scallops for 2–3 minutes on each side, shaking the pan frequently. Mix the spring onions with the noodles and fold in the coriander leaves.

4. 4.

   Plate the noodles with the scallops, garnish with lime zest, and serve immediately.