Escabèche-Style Scallops

• 1 pound medium sea scallops (18 to 24 count)
• 2 tablespoons balsamic vinegar
• 1 tablespoon extravirgin olive oil
• 1 teaspoon finely chopped fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 cups trimmed watercress

1. Heat a large cast-iron skillet over high heat. Add scallops to pan; cook 1 minute or until browned. Turn over and cook 30 seconds. Place scallops in a bowl.
2. Combine vinegar and next 4 ingredients (through pepper), stirring with a whisk. Pour vinegar mixture over scallops. Cover and refrigerate 30 minutes, stirring occasionally. Arrange 1/2 cup watercress on each of 6 salad plates. Remove scallops from marinade with a slotted spoon, reserving marinade. Divide scallops evenly among plates. Drizzle each serving with about 1 tablespoon marinade.

balsamic vinegar, extravirgin olive oil, thyme, salt, freshly ground black pepper, trimmed watercress

Taken from www.myrecipes.com/recipe/escabche-style-scallops (may not work)