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.