Scallop And Watercress Salad

• Vegetable cooking spray
• 1 pound sea scallops
• 1 cup sweet red pepper strips
• 2 cloves garlic, minced
• 1/4 cup plus 2 tablespoons reduced-fat olive oil vinaigrette
• 1 tablespoon lemon juice
• 5 cups torn Bibb lettuce
• 1 cup tightly packed watercress leaves
• 1/2 teaspoon freshly ground pepper

1. Coat a large cast-iron skillet with cooking spray; place over high heat until hot. Add scallops; cook 2 minutes on each side or until browned. Remove scallops from skillet; set aside, and keep warm.
2. Coat skillet with cooking spray. Place over medium-high heat until hot. Add pepper strips and garlic; saute 2 minutes or until tender. Add vinaigrette and lemon juice, deglazing skillet by scraping particles that cling to bottom. Cook 1 minute. Return scallops to skillet, and cook until thoroughly heated.
3. Combine lettuce and watercress in a large bowl. Add scallop mixture to lettuce mixture; toss lightly. Sprinkle with 1/2 teaspoon pepper.

vegetable cooking spray, scallops, sweet red pepper, garlic, olive oil vinaigrette, lemon juice, bibb lettuce, tightly packed watercress leaves, freshly ground pepper

Taken from www.myrecipes.com/recipe/scallop-watercress-salad (may not work)