Seared Sea Scallops with Satsuma, Parsley, and Shallot Salsa

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.

Nutritional Information

Calories:

187 (28% from fat)

Fat:

5.7g (sat 0.8g,mono 3.4g,poly 0.9g)

Protein:

23.2g

Carbohydrate:

10.5g

Fiber:

0.9g

Cholesterol:

44mg

Iron:

0.8mg

Sodium:

418mg

Calcium:

67mg