Marinated Scallops and Watercress Salad

Total Time:
1 hr
1 hr

6 servings

  • 1 pound sea scallops
  • Marinade:
  • 1/2 cup extra virgin olive oil
  • Juice of 2 limes
  • 6 shallots, finely diced
  • 2 small bunches cilantro, leaves only, coarsely chopped
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • Salad:
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 5 large bunches watercress, stems removed, leaves washed and welldried
  • 2 ripe avocados, halved, pitted and peeled
  • Carefully clean scallops of any roe, muscle, or brown connective tissue, which can become tough when marinated. Cut scallops into 1/4-inch horizontal slices. Combine marinade ingredients in a small bowl. Add scallops and toss to coat. Marinate, covered, in refrigerator 5 minutes or as long as 30 minutes any longer and the acid in the lime juice would overcook the seafood.

  • Meanwhile, prepare salad: whisk together olive oil, lemon juice, salt and pepper in a bowl. Tear watercress into bitesize pieces and toss with dressing. Divide salad among 6 serving plates. Arrange a circle of scallops in the center of each. Thinly slice avocado halves into strips lengthwise and garnish plates along the side. Spoon leftover marinade over scallops and avocado. Serve cold.

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    Recipe courtesy of Rachael Ray