Source: dLife

Lightly seared scallops with a fresh citrus, thyme, and parsley relish.

Servings

3 tbsp shallots, chopped
1 tsp grated lemon rind
2 tbsp fresh lemon juice
1 tsp fresh thyme , chopped
2 tsp extra virgin olive oil
0.25 tsp salt
0.25 tsp black pepper , freshly ground
1 floz extra virgin olive oil , divided
1.5 lb large scallops
4 g fresh watercress, chopped , trimmed
1 fresh lemons , cut into 4 wedges
3 tbsp chopped parsley

1 In large bowl, toss shallots, parsley, lemon rind, lemon juice, thyme, oil, salt, and pepper. Set aside.
2 Season whole scallops with salt and pepper.
3 In large sauté pan, heat 1-1/2 teaspoons oil over medium high.
4 Sear half of scallops 2 minutes per side or until cooked. Take scallops out of pan and set aside.
5 Return pan to heat, add remaining oil and cook rest of scallops.
6 Arrange watercress on serving platter. Top with scallops. Garnish with relish and lemon wedges.