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Key West Watercress Salad with Marinated Scallops
Serves:6
This recipe is adapted from an International Olive Oil Council recipe.
Ingredients:

1 tablespoon COLAVITA Extra Virgin Olive Oil
1 pound sea scallops
3 tablespoons lime juice
6 shallots, finely minced
1/4 cup fresh cilantro leaves, coarsely chopped
1/2 teaspoon salt
1/2 teaspoon white pepper
For the Salad
1/2 teaspoon COLAVITA Extra Virgin Olive Oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
5 large bunches watercress, stems removed, washed and well dried


Preparation:

Prepare the scallops. Carefully trim, removing the hard muscle.  Cut into 1/4 inch slices. In a small bowl, mix together the olive oil, lime juice, shallots, cilantro, salt and pepper; toss with the scallops. Cover, and refrigerate for 1/2 hour (the acid from the lime juice will cook the scallops).  Drain, reserving the marinade.
Prepare the salad. Place the watercress in a large salad bowl.  Whisk together the olive oil, lemon juice, salt and pepper; toss with the watercress.  Divide onto six serving dishes, top with scallop slices and 1/4 teaspoon of the marinade.  Serve cold.
Per Serving: 107 Calories (kcal); 3g Fat (trace Sat, 2 Mono, trace Poly); 14g Protein; 5g Carbohydrate; 25mg Cholesterol; 404mg Sodium.  Food Exchanges: 0 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit, 1/2 Fat, 0 Other Carbohydrates.