Seared Sea Scallops with Satsuma, Parsley, and Shallot Salsa

Another great looking recipe from Holly!

Cook the scallops in two batches if needed to prevent crowding the pan.

Yield 6 servings

Ingredients

1/2 cup minced shallots (about 2 shallots)
3 tablespoons chopped fresh parsley
1 tablespoon grated satsuma orange rind
3 tablespoons fresh satsuma orange juice
2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 satsuma oranges, peeled and sectioned
Cooking spray
18 large sea scallops (about 1 3/4 pounds)
2 cups trimmed watercress (about 1 bunch)
Satsuma orange wedges (optional)

Preparation

1. Combine first 6 ingredients in a small bowl. Add 1/4 teaspoon salt and 1/4 teaspoon pepper; stir well with a whisk. Add the satsuma orange sections. Let stand 30 minutes.
2. Heat a cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add scallops to pan; cook 2 minutes or until browned. Turn scallops over. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; cook 2 minutes or until done.
3. Place 1/3 cup watercress on each of 6 plates. Arrange 3 scallops on each serving; top each serving with 2 tablespoons salsa. Garnish with orange wedges, if desired.

Joanne Weir, Cooking Light, DECEMBER 2008