Source: dLife

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

Servings

3.0
3 tbsp  chopped parsley 3.0
3 tbsp  shallots, chopped 1.0
1 tsp  grated lemon rind 2.0
2 tbsp  fresh lemon juice 1.0
1 tsp  fresh thyme 2.0
2 tsp  extra virgin olive oil 0.25
0 1/4 tsp  salt 0.25
0 1/4 tsp  black pepper 1.0
1 floz  extra virgin olive oil 1.5
1 1/2 lb  large scallops 4.0
4 g  fresh watercress, chopped 1.0
1 each  fresh lemons

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.