To get a nicely browned crust on the scallops, pat them dry with paper towels before you sauté them.
2 teaspoons olive oil, divided
1 1/2 pounds sea scallops
1/2 teaspoon salt, divided
1/4 teaspoon paprika
1 tablespoon grated lemon rind
1 tablespoon chopped fresh parsley
2 tablespoons fresh lemon juice
2 teaspoons sugar
2 teaspoons bottled minced garlic
1/4 teaspoon coarsely ground black pepper
8 cups trimmed watercress (about 2 1/2 bunches)
How to Make It
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle scallops with 1/4 teaspoon salt and paprika. Add scallops to pan; cook 3 minutes on each side or until done. Combine rind and parsley; sprinkle over scallops. Keep warm.
Combine 1 teaspoon oil, 1/4 teaspoon salt, lemon juice, sugar, garlic, and pepper. Place watercress in a large bowl; drizzle with lemon juice mixture, tossing gently to coat. Serve scallops over watercress mixture.
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