Best Scallops With Watercress Salad Recipes

Marinated Scallops and Watercress Salad image

Provided by Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 13

1 pound sea scallops
1/2 cup extra virgin olive oil
Juice of 2 limes
6 shallots, finely diced
2 small bunches cilantro, leaves only, coarsely chopped
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 large bunches watercress, stems removed, leaves washed and well-dried
2 ripe avocados, halved, pitted and peeled

Steps:

Carefully clean scallops of any roe, muscle, or brown connective tissue, which can become tough when marinated. Cut scallops into 1/4-inch horizontal slices. Combine marinade ingredients in a small bowl. Add scallops and toss to coat. Marinate, covered, in refrigerator 5 minutes or as long as 30 minutes any longer and the acid in the lime juice would overcook the seafood.
Meanwhile, prepare salad: whisk together olive oil, lemon juice, salt and pepper in a bowl. Tear watercress into bitesize pieces and toss with dressing. Divide salad among 6 serving plates. Arrange a circle of scallops in the center of each. Thinly slice avocado halves into strips lengthwise and garnish plates along the side. Spoon leftover marinade over scallops and avocado. Serve cold.

Sauteed Scallops with Watercress and Corn Salad image

Yield Serves 2

Number Of Ingredients 8

1/4 teaspoon Dijon-style mustard
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1/2 pound sea scallops
2 tablespoons minced shallot
1 large bunch of watercress, coarse stems discarded, rinsed and spun dry (about 3 cups)
1 carrot, shredded
1/2 cup cooked fresh or thawed frozen corn kernels

Steps:

In a small bowl whisk together well the mustard, the vinegar,
2 tablespoons of the oil, and salt and pepper to taste. In a skillet (preferably non-stick) just large enough to hold the scallops in one layer heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in it sauté the scallops, patted dry and seasoned with salt and pepper, for 2 minutes on each side, or until they are just golden and cooked through. With a slotted spoon transfer the scallops to a bowl and keep them warm. To the skillet add the shallot and about 1 tablespoon of the vinaigrette and cook the mixture over moderate heat, stirring, until the shallot is softened. Remove the skillet from the heat, add the scallops, and shake the skillet to coat them with the vinaigrette. In another bowl toss the remaining vinaigrette with the watercress, the carrot, and the corn, divide the salad between 2 dinner plates, and arrange half the scallops around each salad.

Marinated Scallops and Watercress Salad image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 13

1 pound sea scallops
1/2 cup extra virgin olive oil
Juice of 2 limes
6 shallots, finely diced
2 small bunches cilantro, leaves only, coarsely chopped
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 large bunches watercress, stems removed, leaves washed and well dried
2 ripe avocados, halved, pitted and peeled

Steps:

Carefully clean scallops of any roe, muscle, or brown connective tissue, which can become tough when marinated. Cut scallops into 1/4-inch horizontal slices. Combine marinade ingredients in a small bowl. Add scallops and toss to coat. Marinate, covered, in refrigerator 5 minutes or as long as 30 minutes any longer and the acid in the lime juice would overcook the seafood.
Meanwhile, prepare salad: whisk together olive oil, lemon juice, salt and pepper in a bowl. Tear watercress into bitesize pieces and toss with dressing. Divide salad among 6 serving plates. Arrange a circle of scallops in the center of each. Thinly slice avocado halves into strips lengthwise and garnish plates along the side. Spoon leftover marinade over scallops and avocado. Serve cold.