4 servings (serving size: 1 1/2 cups watercress, 1 cup scallop salad, and 1 pita)
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
How to Make It
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.
Arrange the watercress on each of 4 plates; top with scallop salad, and serve with pitas.
0 stars – based on
You May Like
Ratings & Reviews
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.