Marinated scallops and watercress salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Sea scallops |
| === MARINADE === | ||
| ½ | cup | Extra-virgin olive oil |
| Juice of 2 limes | ||
| 6 | Shallots; finely diced | |
| 2 | smalls | Bunches Cilantro; leaves only, coarsely chopped |
| 1¼ | teaspoon | Salt |
| ¼ | teaspoon | Freshly-ground black pepper |
| === SALAD === | ||
| ½ | cup | Extra-virgin olive oil |
| 2 | tablespoons | Fresh lemon juice |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Freshly-ground black pepper |
| 5 | larges | Bunches Watercress; stemmed, washed, |
| And well dried | ||
| 2 | Ripe avocados; halved, pitted, | |
| ; and peeled | ||
Directions
Carefully clean scallops of any roe, muscle, or brown connective tissue, which can become tough when marinated. Cut scallops into ¼-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.
Recipe 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 -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
01-30-1997
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.