Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle scallops with 1/4 teaspoon salt and paprika. Add scallops to pan; cook 3 minutes on each side or until done. Combine rind and parsley; sprinkle over scallops. Keep warm.
Combine 1 teaspoon oil, 1/4 teaspoon salt, lemon juice, sugar, garlic, and pepper. Place watercress in a large bowl; drizzle with lemon juice mixture, tossing gently to coat. Serve scallops over watercress mixture.