Native to Asia and rich in vitamins, watercress is one of the oldest greens known for consumption by mankind. The peppery punch pairs well with the briny sweet scallops to create a light meal or a lovely first course.
Serves 2
ingredients
6 large or 12 small scallops
1/2 teaspoon chili powder
1/2 teaspoon ground turmeric
1 tablespoon amchur
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
4 tablespoons olive oil, divided
1 teaspoon black mustard seeds
Pinch of sea salt
Juice of one lemon
2 to 3 tablespoons pumpkin seeds
1 bunch upland or plain watercress
2 to 3 tablespoons pomegranate seeds
instruction
Toss the scallops with the chili powder, turmeric, amchur, salt, black pepper, and 2 tablespoons olive oil. Set aside to marinate for 1 to 2 hours or overnight in the refrigerator.
When ready to cook, prepare the dressing. Heat 2 tablespoons olive oil in a small sautée pan and pop the mustard seeds. Almost immediately take the pan off the heat and add the pumpkin seeds, lemon juice, and salt.
Pour the dressing into a small cup and heat up the sauté pan once more. Sear the scallops on both sides until golden brown, 1 to 2 minutes on each side.
To assemble, tear the watercress (use the stems and all - the stems in particular are packed with flavor and nutrition) and spread into a shallow bowl. Place the scallops on and around the watercress. Drizzle the mustard seed dressing over, sprinkle with the pomegranate seeds, and serve.
notes & variations
Use cumin or coriander seeds in the dressing instead of mustard.
If the watercress gets slightly wilted by the hot scallops.
Substitute orange wedges for pomegranate seeds.
Replace the pumpkin seeds with nuts. Pine nuts in particular work well with scallops.
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