Scallops On Lemony Watercress

• 2 teaspoons olive oil, divided
• 1 1/2 pounds sea scallops
• 1/2 teaspoon salt, divided
• 1/4 teaspoon paprika
• 1 tablespoon grated lemon rind
• 1 tablespoon chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 2 teaspoons sugar
• 2 teaspoons bottled minced garlic
• 1/4 teaspoon coarsely ground black pepper
• 8 cups trimmed watercress (about 2 1/2 bunches)

1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle scallops with 1/4 teaspoon salt and paprika. Add scallops to pan; cook 3 minutes on each side or until done. Combine rind and parsley; sprinkle over scallops. Keep warm.
2. Combine 1 teaspoon oil, 1/4 teaspoon salt, lemon juice, sugar, garlic, and pepper. Place watercress in a large bowl; drizzle with lemon juice mixture, tossing gently to coat. Serve scallops over watercress mixture.

olive oil, salt, paprika, lemon rind, parsley, lemon juice, sugar, garlic, ground black pepper, trimmed watercress

Taken from www.myrecipes.com/recipe/scallops-on-lemony-watercress (may not work)