Scallop and Watercress Salad
|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|
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.