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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Scallops on Watercress

Source: dLife

Watercress salad topped with citrus seared scallops.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	87.8

Total Carbs	5.0 g

Dietary Fiber	0.5 g

Sugars	1.8 g

Total Fat	3.0 g

Saturated Fat	0.4 g

Unsaturated Fat	0.4 g

Potassium	863.4 mg

Protein	10.2 g

Sodium	401.4 mg

Dietary Exchanges 3.0 Fat, 0.3 Vegetables, 0.0 Fruits, 0.1 Other Carbs, 1.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 tsp olive oil 1.5
1 1/2 lb large scallops 0.5
0 1/2 tsp salt 0.25
0 1/4 tsp paprika 1.0
1 tbsp grated lemon rind 1.0
1 tbsp chopped parsley 2.0
2 tbsp fresh lemon juice 2.0
2 tsp sugar 2.0
2 tsp minced garlic 0.25
0 1/4 tsp black pepper 8.0
8 cup fresh watercress, chopped

Directions

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.
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.