Seared Scallops With Parsley-Thyme Relish

• Relish:
• 1/4 cup finely chopped shallots
• 3 tablespoons chopped fresh flat-leaf parsley
• 1 teaspoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 1 teaspoon chopped fresh thyme
• 2 teaspoons extra-virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Scallops:
• 1 tablespoon extra-virgin olive oil, divided
• 1 1/2 pounds sea scallops
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 cups trimmed watercress
• 4 lemon wedges

1. To prepare relish, combine first 8 ingredients in a bowl; toss well.
2. To prepare scallops, heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle scallops with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add half of scallops to pan; cook 2 minutes on each side or until done. Repeat procedure with remaining oil and scallops. Arrange scallops over watercress; top with relish. Serve with lemon wedges.

shallots, parsley, lemon rind, lemon juice, thyme, extravirgin olive oil, salt, freshly ground black pepper, extravirgin olive oil, salt, freshly ground black pepper, trimmed watercress, lemon wedges

Taken from www.myrecipes.com/recipe/seared-scallops-with-parsley-thyme-relish (may not work)