Scallop and Watercress Salad Recipe
Ingredients
| Vegetable cooking spray | ||
| Sea scallops | 1 pound | |
| Sweet red pepper | 1 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), minced | |
| 1/4 cup plus 2 tablespoons reduced-fat olive oil vinaigrette | ||
| Lemon juice | 1 Tablespoon | |
| 5 cups torn Bibb lettuce | ||
| 1 cup tightly packed watercress leaves | ||
| Ground pepper | 1/2 Teaspoon | |
Directions
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.
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.
Combine lettuce and watercress in a large bowl.
Add scallop mixture to lettuce mixture; toss lightly.
Sprinkle with 1/2 teaspoon pepper.
Add scallops; cook 2 minutes on each side or until browned.
Remove scallops from skillet; set aside, and keep warm.
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.
Combine lettuce and watercress in a large bowl.
Add scallop mixture to lettuce mixture; toss lightly.
Sprinkle with 1/2 teaspoon pepper.
Chef
