Seared Scallops with Parsley-Thyme Relish

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

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Nutritional Information

Amount per serving
  • Calories: 217
  • Calories from fat: 29%
  • Fat: 7g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1g
  • Protein: 29.8g
  • Carbohydrate: 7.9g
  • Fiber: 1g
  • Cholesterol: 56mg
  • Iron: 1mg
  • Sodium: 584mg
  • Calcium: 96mg


  • 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


  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.
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