Scallops on Lemony Watercress |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Cooking Light 2003 Ingredients:
2 teaspoons olive oil, divided |
1 1/2 lbs 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 fresh coarse ground black pepper |
8 cups trimmed watercress (about 2 1/2 bunches) |
Directions:
1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle scallops with 1/4 teaspoon salt and paprika.
2. Add scallops to pan; cook 3 minutes on each side or until done. Combine rind and parsley; sprinkle over scallops. Keep warm.
3. 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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