Heat a large cast-iron skillet over high heat. Add scallops to pan; cook 1 minute or until browned. Turn over and cook 30 seconds. Place scallops in a bowl.
Combine vinegar and next 4 ingredients (through pepper), stirring with a whisk. Pour vinegar mixture over scallops. Cover and refrigerate 30 minutes, stirring occasionally. Arrange 1/2 cup watercress on each of 6 salad plates. Remove scallops from marinade with a slotted spoon, reserving marinade. Divide scallops evenly among plates. Drizzle each serving with about 1 tablespoon marinade.
Excellent flavor and texture. I did find that 30 minutes was not enough for cooling in the fridge - it was still a little warm and the flavors had not blended yet. It was perfect after refrigerating overnight.
I served this dish at a special garden birthday party for my mother-in-law. Everyone loved it! Perfect for summer entertaining as it is chilled. Very sophisticated appetizer that is super easy to make.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.