Seared Sea Scallops With Satsuma, Parsley, And Shallot Salsa

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

1. 1. Combine first 6 ingredients in a small bowl. Add 1/8 teaspoon salt and 1/8 teaspoon pepper; stir well with a whisk. Add the satsuma orange sections. Let stand 30 minutes.
2. 2. Heat a cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add scallops to pan; cook 2 minutes or until browned. Turn scallops over. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; cook 2 minutes or until done.
3. 3. Place 1/3 cup watercress on each of 4 plates. Arrange 3 scallops on each serving; top each serving with 2 tablespoons salsa. Garnish with orange wedges, if desired.

shallots, parsley, orange rind, fresh satsuma orange juice, extravirgin olive oil, white wine vinegar, salt, freshly ground black pepper, satsuma oranges, cooking spray, trimmed watercress, satsuma orange wedges

Taken from www.epicurious.com/recipes/member/views/seared-sea-scallops-with-satsuma-parsley-and-shallot-salsa-52805881 (may not work)