Directions:
- Heat a large cast-iron skillet over high heat. Add scallops to pan; cook 1 minute or until browned. Turn over and cook 30 seconds. Place scallops in a bowl.
- Combine vinegar and next 4 ingredients (through pepper), stirring with a whisk. Pour vinegar mixture over scallops. Cover and refrigerate 30 minutes, stirring occasionally. Arrange 1/2 cup watercress on each of 6 salad plates. Remove scallops from marinade with a slotted spoon, reserving marinade. Divide scallops evenly among plates. Drizzle each serving with about 1 tablespoon marinade.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 92.09 Kcal (386 kJ) | ||
| Calories from fat | 6.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.76g | 1% | |
|---|---|---|---|
| Cholesterol | 30.99mg | 10% | |
| Sodium | 609.26mg | 25% | |
| Potassium | 301.51mg | 6% | |
| Total Carbs | 4.95g | 2% | |
| Sugars | 0.8g | 3% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 16.23g | 32% | |
| Vitamin C | 7.5mg | 13% | |
| Iron | 0.8mg | 5% | |
| Calcium | 30.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 91.27 Kcal (382 kJ) | ||
| Calories from fat | 6.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.75g | 1% | |
|---|---|---|---|
| Cholesterol | 30.71mg | 10% | |
| Sodium | 603.85mg | 25% | |
| Potassium | 298.83mg | 6% | |
| Total Carbs | 4.91g | 2% | |
| Sugars | 0.79g | 3% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 16.09g | 32% | |
| Vitamin C | 7.5mg | 13% | |
| Iron | 0.8mg | 5% | |
| Calcium | 30.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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