Marinated Scallops and Watercress Salad Recipe

Name: Marinated Scallops and Watercress Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

540

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound sea scallops, 1/2 cup extra virgin olive oil, Juice of 2 limes, 6 shallots, finely diced, and more.

Yes, Marinated Scallops and Watercress Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Marinated Scallops and Watercress Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions