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


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.