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Scallops on Watercress
Source: dLife

Watercress salad topped with citrus seared scallops.

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy

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
1/2 Fat , 1/2 Vegetables , 1 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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2 tsp  olive oil
1 1/2 lb  large scallops
0 1/2 tsp  salt
0 1/4 tsp  paprika
1 tbsp  grated lemon rind
1 tbsp  chopped parsley
2 tbsp  fresh lemon juice
2 tsp  sugar
2 tsp  minced garlic
0 1/4 tsp  black pepper
8 cup  fresh watercress, chopped
  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.

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