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Scallops on Lemony Watercress

Yield 4 servings (serving size: 2 cups watercress mixture and 4 ounces scallops)
To get a nicely browned crust on the scallops, pat them dry with paper towels before you sauté them.

Ingredients

  • 2 teaspoons olive oil, divided
  • 1 1/2 pounds sea scallops
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon paprika
  • 1 tablespoon grated lemon rind
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons sugar
  • 2 teaspoons bottled minced garlic
  • 1/4 teaspoon coarsely ground black pepper
  • 8 cups trimmed watercress (about 2 1/2 bunches)

Nutrition Information

  • calories 192
  • caloriesfromfat 17 %
  • fat 3.7 g
  • satfat 0.5 g
  • monofat 1.9 g
  • polyfat 0.7 g
  • protein 30.3 g
  • carbohydrate 8.6 g
  • fiber 1.9 g
  • cholesterol 56 mg
  • iron 0.8 mg
  • sodium 593 mg
  • calcium 130 mg

How to Make It

  1. 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.

  2. 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.