Seared Scallops with Parsley-Thyme Relish

Seared Scallops with Parsley-Thyme Relish Recipe
Photo: Karry Hosford
Thyme, parsley, and shallots make savory partners for sweet scallops and peppery watercress.

Yield:

4 servings (serving size: 5 ounces sea scallops, 1 cup watercress, 1 tablespoon relish, and 1 lemon wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 217
Caloriesfromfat 29 %
Fat 7 g
Satfat 0.9 g
Monofat 4.2 g
Polyfat 1 g
Protein 29.8 g
Carbohydrate 7.9 g
Fiber 1 g
Cholesterol 56 mg
Iron 1 mg
Sodium 584 mg
Calcium 96 mg

Ingredients

Relish:
1/4 cup finely chopped shallots
3 tablespoons chopped fresh flat-leaf parsley
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 teaspoon chopped fresh thyme
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Scallops:
1 tablespoon extra-virgin olive oil, divided
1 1/2 pounds sea scallops
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups trimmed watercress
4 lemon wedges

Preparation

To prepare relish, combine first 8 ingredients in a bowl; toss well.

To prepare scallops, heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle scallops with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add half of scallops to pan; cook 2 minutes on each side or until done. Repeat procedure with remaining oil and scallops. Arrange scallops over watercress; top with relish. Serve with lemon wedges.

June 2002
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