Seared Sea Scallops with Satsuma, Parsley, and Shallot Salsa

Seared-scallops-ck-1860134-l

(6) Course Main Dishes Total Time 40m

Ingredients in this Recipe

1 1/3 cups trimmed watercress (about 1 bunch)
1/3 cup minced shallots (about 2 small shallots)
12 large sea scallops (about 19 ounces)
2 satsuma oranges, peeled and sectioned
2 tablespoons chopped fresh parsley
2 tablespoons fresh satsuma orange juice
2 teaspoons grated satsuma orange rind
2 teaspoons white wine vinegar
3/8 teaspoon freshly ground black pepper, divided
3/8 teaspoon salt, divided
4 teaspoons extra virgin olive oil
Cooking spray
Satsuma orange wedges (optional)

Recipe Preparation

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