Photo: Karry Hosford
4 servings (serving size: 5 ounces sea scallops, 1 cup watercress, 1 tablespoon relish, and 1 lemon wedge)

Thyme, parsley, and shallots make savory partners for sweet scallops and peppery watercress.

How to Make It

Step 1

To prepare relish, combine first 8 ingredients in a bowl; toss well.

Step 2

To prepare scallops, heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle scallops with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add half of scallops to pan; cook 2 minutes on each side or until done. Repeat procedure with remaining oil and scallops. Arrange scallops over watercress; top with relish. Serve with lemon wedges.

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Ratings & Reviews

cathmc's Review

January 27, 2010
Raw watercress + raw shallots + lemon juice = overly sharp taste that overwhelms the seared scallops. Next time I'll try sauteing the scallops and wilting the watercress a bit.