Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Marinated Scallops and Watercress Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 542
- Total Fat
- 46
- Saturated Fat
- 7
- Carbohydrates
- 23
- Dietary Fiber
- 8
- Sugar
- 6
- Protein
- 15
- Cholesterol
- 18
- Sodium
- 882
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 well dried
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.