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Scallop And Watercress Salad

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Ingredients
  Vegetable cooking spray 5
  Sea scallops 1 Pound
  Sweet red pepper strips 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  Low fat olive oil vinaigrette 6 Tablespoon
  Lemon juice 1 Tablespoon
  Torn bibb lettuce 5 Cup (80 tbs)
  Watercress leaves 1 Cup (16 tbs)
  Freshly 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Watercress

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