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Warm Scallop Salad with Lime and Cilantro

Randy Mayor
Yield 4 servings (serving size: 1 1/2 cups watercress, 1 cup scallop salad, and 1 pita)

Ingredients

  • 2 teaspoons olive oil, divided
  • 1/4 cup minced red onion
  • 1 to 2 tablespoons minced seeded jalapeño pepper
  • 1 pound sea scallops
  • 1 1/2 cups diced plum tomato
  • 1 cup chopped yellow bell pepper
  • 1/2 cup diced peeled avocado
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt
  • 1 garlic clove, minced
  • 6 cups trimmed watercress (about 1 bunch)
  • 4 (6-inch) pitas, quartered and toasted

Nutrition Information

  • calories 307
  • caloriesfromfat 21 %
  • fat 7 g
  • satfat 1 g
  • monofat 3.6 g
  • polyfat 1.3 g
  • protein 25.8 g
  • carbohydrate 36.1 g
  • fiber 4.9 g
  • cholesterol 37 mg
  • iron 2.9 mg
  • sodium 590 mg
  • calcium 143 mg

How to Make It

  1. Heat 1 teaspoon olive oil in a large nonstick skillet over medium heat. Add onion and jalapeno; saute 2 minutes. Add scallops; saute 3 minutes or until done. Stir in 1 teaspoon oil, tomato, and next 6 ingredients (tomato through garlic). Remove from heat.

  2. Arrange the watercress on each of 4 plates; top with scallop salad, and serve with pitas.