Recipe courtesy of Mary Sue Milliken and Susan Feniger

Marinated Scallops and Watercress Salad

  • Level: Easy
  • Yield: 6 servings
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1 pound sea scallops


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


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 well dried

2 ripe avocados, halved, pitted and peeled


  1. 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.
  2. 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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