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Ingredients
- 2 tbsp extra virgin olive oil
- 1 tbsp chopped oregano
- 2 tbsp chopped flat leaf parsley
- 1 shallot, finely chopped
- 2 tsp grated lemon rind
- 2 tbsp lemon juice
- 3 tsp salted capers, rinsed and coarsely chopped
- Salt and cracked black pepper
- 12 large scallops, muscle removed
- 4 cups watercress sprigs
Method
Combine oil in a small bowl with oregano, parsley, shallot, lemon rind and juice and capers. Add salt and pepper and stirwell.
Oil a ridged pan and place over high heat.When hot, add the scallops. Sear over high heat then turn and cook briefly. Remove to a plate. Combine watercress sprigs with about two-thirds of lemon mixture and toss gently.
Divide watercress salad evenly between four plates, top with warm scallops and spoon over remaining lemon mix.
