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Seared Scallops with Parsley-Thyme Relish

Photo: Karry Hosford
Yield 4 servings (serving size: 5 ounces sea scallops, 1 cup watercress, 1 tablespoon relish, and 1 lemon wedge)
Thyme, parsley, and shallots make savory partners for sweet scallops and peppery watercress.

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

Nutrition 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

How to Make It

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

  2. 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.