Source: dLife

Watercress salad topped with citrus seared scallops.

Servings

2 tsp olive oil , divided
1.5 lb large scallops
0.5 tsp salt , divided
0.25 tsp paprika
1 tbsp grated lemon rind
1 tbsp chopped parsley
2 tbsp fresh lemon juice
2 tsp sugar
2 tsp minced garlic
0.25 tsp black pepper , coarsley ground
8 cup fresh watercress, chopped (about 2 1/2 bunches)

1 Pour 1 teaspoon oil in a frying pan and heat over medium-high heat. Season scallops with 1/4 teaspoon salt and paprika. Place scallops to pan and cook 3 minutes per side. Take scallops out of pan. Mix rind and parsley and spoon over scallops.
2 Whisk together 1 teaspoon oil, 1/4 teaspoon salt, lemon juice, sugar, garlic, and pepper. Put watercress in a bowl and toss with dressing. Top watercress with scallops when ready to serve.

To get a nicely browned crust on the scallops, pat them dry with paper towels before you sauté them.