Cooking Light APRIL 2000
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.
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