Seared Scallops with Parsley-Thyme Relish

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

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.