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Categories:
olive oil red onion pepper scallops tomato yellow bell pepper avocado fresh cilantro lime juice salt garlic trimmed watercress pitas
Viewed: 11 - Published at: 5 years agoIngredients
- 2 teaspoons olive oil, divided
- 1/4 cup minced red onion
- 1 to 2 tablespoons minced seeded jalapeno pepper
- 1 pound sea scallops
- 1 1/2 cups diced plum tomato
- 1 cup chopped yellow bell pepper
- 1/2 cup diced peeled avocado
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
- 1 garlic clove, minced
- 6 cups trimmed watercress (about 1 bunch)
- 4 (6-inch) pitas, quartered and toasted
Method
- Heat 1 teaspoon olive oil in a large nonstick skillet over medium heat. Add onion and jalapeno; saute 2 minutes. Add scallops; saute 3 minutes or until done. Stir in 1 teaspoon oil, tomato, and next 6 ingredients (tomato through garlic). Remove from heat.
- Arrange the watercress on each of 4 plates; top with scallop salad, and serve with pitas.
