Seared Scallops with Parsley-Thyme Relish

Seared Scallops with Parsley-Thyme Relish
Photo by Karry Hosford

Ingredients

  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Relish:
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 teaspoon grated lemon rind
  • 4 cups trimmed watercress
  • 1 ½ pounds sea scallops
  • + 9 more ingredients
    • 1 tablespoon extra-virgin olive oil, divided
    • Scallops:
    • 2 teaspoons extra-virgin olive oil
    • 1 teaspoon chopped fresh thyme
    • 2 tablespoons fresh lemon juice
    • ¼ cup finely chopped shallots
    • ¼ teaspoon freshly ground black pepper
    • ¼ teaspoon salt
    • 4 lemon wedges

To prepare relish, combine first 8 ingredients in a bowl; toss well. To prepare scallops, heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle scallops with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add half of scallops to pan; cook 2 minutes on each side or until...

View full recipe at My Recipes

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