Marinated Scallops and Watercress Salad

• 1 pound sea scallops
• 1/2 cup extra virgin olive oil
• Juice of 2 limes
• 6 shallots, finely diced
• 2 small bunches cilantro, leaves only, coarsely chopped
• 1 1/4 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 5 large bunches watercress, stems removed, leaves washed and welldried
• 2 ripe avocados, halved, pitted and peeled

1. Carefully clean scallops of any roe, muscle, or brown connective tissue, which can become tough when marinated.
2. Cut scallops into 1/4-inch horizontal slices.
3. Combine marinade ingredients in a small bowl.
4. Add scallops and toss to coat.
5. Marinate, covered, in refrigerator 5 minutes or as long as 30 minutes any longer and the acid in the lime juice would overcook the seafood.
6. Meanwhile, prepare salad: whisk together olive oil, lemon juice, salt and pepper in a bowl.
7. Tear watercress into bitesize pieces and toss with dressing.
8. Divide salad among 6 serving plates.
9. Arrange a circle of scallops in the center of each.
10. Thinly slice avocado halves into strips lengthwise and garnish plates along the side.
11. Spoon leftover marinade over scallops and avocado.
12. Serve cold.

scallops, extra virgin olive oil, shallots, bunches cilantro, salt, freshly ground black pepper, extra virgin olive oil, lemon juice, salt, freshly ground black pepper, bunches, avocados

Taken from www.foodnetwork.com/recipes/marinated-scallops-and-watercress-salad-recipe.html (may not work)