Warm Scallop Salad
|Shallots/Scallions||2 , finely chopped|
|Olive oil||1 Tablespoon|
|Lime juice||2 Tablespoon|
|Ground black pepper||1⁄2 Teaspoon|
|Tomatoes||2 Medium, peeled, seeded and chopped|
|Minced fresh mint||2 Tablespoon|
|Defatted chicken stock||1⁄4 Cup (4 tbs)|
|Watercress||3 Bunch (300 gm) (Large Stems Removed)|
In a 2-quart saucepan over medium heat, saute the shallots or scallions in the oil until soft, about 2 minutes.
Add the lime juice and pepper.
Remove from the heat and stir in the tomatoes and mint.
In a large no-stick frying pan over medium-high heat, warm the stock.
Add the scallops and simmer for 5 minutes, or until slightly translucent in the middle.
Remove from the heat.
Pour half of the tomato mixture over the scallops.
Divide the watercress among individual plates.
Spoon on the scallops.
Garnish with chopped parsley.