Seared Sea Scallops with Satsuma, Parsley, and Shallot Salsa

Ingredients

• 1/3 cup minced shallots (about 2 small shallots)
• 2 tablespoons chopped fresh parsley
• 2 teaspoons grated satsuma orange rind
• 2 tablespoons fresh satsuma orange juice
• 4 teaspoons extra-virgin olive oil
• 2 teaspoons white wine vinegar
• 3/8 teaspoon salt, divided
• 3/8 teaspoon freshly ground black pepper, divided
• 2 satsuma oranges, peeled and sectioned
• Cooking spray
• 12 large sea scallops (about 19 ounces)
• 1 1/3 cups trimmed watercress (about 1 bunch)
• Satsuma orange wedges (optional)

Preparation

1. 1. Combine first 6 ingredients in a small bowl. Add 1/8 teaspoon salt and 1/8 teaspoon pepper; stir well with a whisk. Add the satsuma orange sections. Let stand 30 minutes.
2. 2. Heat a cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add scallops to pan; cook 2 minutes or until browned. Turn scallops over. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; cook 2 minutes or until done.
3. 3. Place 1/3 cup watercress on each of 4 plates. Arrange 3 scallops on each serving; top each serving with 2 tablespoons salsa. Garnish with orange wedges, if desired.