Delicious Sauteed Scallops with a Fresh Watercress and Corn Salad

This recipe combines succulent sauteed scallops with a refreshing watercress and corn salad. The scallops are seared to perfection, creating a caramelized crust while remaining tender and juicy on the inside. The salad, made with fresh watercress and sweet corn, adds a delightful crunch and burst of flavor. This dish is perfect for a light and healthy meal that will impress your guests.

Ingredients

• 1 pound scallops
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups watercress
• 2 cups corn kernels
• 1/4 cup red onion, thinly sliced
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard

Directions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
2. Pat the scallops dry with a paper towel and season with salt and pepper.
3. Add the scallops to the skillet and cook for 2-3 minutes per side, until golden brown. Remove from the skillet and set aside.
4. In a large bowl, combine the watercress, corn kernels, and red onion.
5. In a small bowl, whisk together the lemon juice, extra-virgin olive oil, honey, and Dijon mustard until well combined.
6. Pour the dressing over the watercress mixture and toss to coat evenly.
7. Divide the watercress salad onto individual plates and top with the sautéed scallops.
8. Serve immediately and enjoy!

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