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Garlic Scallops with Watercress

Food Network Canada
YIELDS
4 servings

This a simple dish with bold flavours! For an extra splash of colour add a fresh chopped red chile or some cherry tomato halves. Use your favourite greens – try arugula, rapini (just blanch rapini first since it is a bitter green).

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Ingredients

12
large sea scallops
3
Tbsp olive oil
2-3
garlic cloves, minced
1
chopped fresh chile or red pepper flakes, to taste
1
bunch watercress, washed, trimmed, thick stems removed
1
Tbsp dry white wine
Coarse salt and freshly cracked black pepper, to taste
Juice of about ½ lemon
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Directions

Step 1

Heat a non-stick pan over medium low heat high heat and add the oil. Season the scallops on both sides with salt and pepper. When the oil is lightly smoking, place the scallops in the pan. Sear until the scallops are golden, turn and sear the other side, about 2 minutes per side. Remove scallops to a plate. Keep warm.

Step 2

In the same pan, add the garlic and chiles if using. Saute for 1 minute. Add the watercress. Sauté until just wilted, about 1 minute. Add the wine and a squeeze of lemon juice. Season watercress with salt and pepper. Transfer to plate with scallops. Squeeze with more lemon juice if desired.

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My rating for Garlic Scallops with Watercress
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