Ingredients
- 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
Directions
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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