Marinated Scallops And Watercress Salad

Recipe Ingredients

1 lb	454g / 16oz	Sea scallops
		Marinade
1/2 cup	118ml	Extra-virgin olive oil
		Juice of 2 limes
6		Shallots - finely diced
2		Cilantro, leaves only - coarsely chopped
1 1/4 teaspoons	6.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
		Salad
1/2 cup	118ml	Extra-virgin olive oil
2 tablespoons	30ml	Fresh lemon juice
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
5		Watercress - stemmed, washed,
		And well dried
2		Ripe avocados - halved, pitted, and peeled

Recipe Instructions

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 bite-size 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.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-1E12 broadcast 01-22-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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