Rating: 2 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 1
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  • 5 star values: 0

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

Recipe by Cooking Light June 2002

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Karry Hosford

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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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