Scallop and Watercress Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
vegetable cooking spray |
1 pound sea scallops |
1 cup sweet red pepper strips |
2 cloves garlic, minced |
1/4 cup plus 2 tablespoons reduced-fat olive oil vinaigrette |
1 tablespoon lemon juice |
5 cups torn bibb lettuce |
1 cup tightly packed watercress leaves |
1/2 teaspoon freshly ground pepper |
Directions:
1. Coat a large cast-iron skillet with cooking spray; place over high heat until hot. Add scallops; cook 2 minutes on each side or until browned. Remove scallops from skillet; set aside, and keep warm.
2. Coat skillet with cooking spray. Place over medium-high heat until hot. Add pepper strips and garlic; saute 2 minutes or until tender. Add vinaigrette and lemon juice, deglazing skillet by scraping particles that cling to bottom. Cook 1 minute. Return scallops to skillet, and cook until thoroughly heated.
3. Combine lettuce and watercress in a large bowl. Add scallop mixture to lettuce mixture; toss lightly. Sprinkle with 1/2 teaspoon pepper.
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