Watercress is a pungent green with a peppery bite. Generally sold in small bunches, its dark green leaves are small and crisp. Wash and shake it dry just before serving.

Recipe by Cooking Light May 2001


Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

6 servings


Ingredient Checklist


Instructions Checklist
  • Bring the water to a boil in a medium saucepan. Add bulgur; partially cover, reduce heat, and simmer for 5 minutes. Drain; cool.

  • While the bulgur cooks, heat a medium nonstick skillet coated with cooking spray over medium-high heat. Add scallops, and cook 3 minutes, turning once. Remove from heat; place scallops in a large bowl.

  • Add bulgur, cucumber, and next 9 ingredients (cucumber through pepper) to scallops in bowl; toss well to coat. Place 1 cup watercress on each of 6 plates; top each serving with 1 cup scallop mixture.

Nutrition Facts

275 calories; calories from fat 21%; fat 6.5g; saturated fat 0.8g; mono fat 3.5g; poly fat 1g; protein 24.4g; carbohydrates 32.4g; fiber 6.9g; cholesterol 37mg; iron 1.7mg; sodium 795mg; calcium 103mg.