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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: To prepare relish, combine first 8 ingredients in a bowl; toss well.
To prepare scallops, heat 1 1/2 tsp oi in a large nonstick skillet over
medium high heat. Sprinkle scallops with salt and pepper. Add half the
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.
Contributor: Cooking Light
Ingredients:
1/4 Cup(s) shallot; chopped
3 Tablespoon(s) parsley; chopped
1 Teaspoon(s) grated lemon peel
6 Teaspoon(s) lemon juice (fresh)
1 Teaspoon(s) thyme; chopped
1/3 Ounce(s) extra virgin olive oil
87/2000 Ounce(s) salt
1/4 Teaspoon(s) pepper
1/2 Ounce(s) extra virgin olive oil; divided
1 1/2 Pound(s) scallops
4 Bunch(s) watercress
4 lemon wedges |
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