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

How to Make It

Step 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.

Step 2

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

You May Like

Ratings & Reviews