Seared Sea Scallop Salad

from January/February 2012 TeaTime Magazine

Tender sea scallops pack a punch atop peppery watercress salad.

¼ cup olive oil
¼ cup butter
12 sea scallops
Coarse salt
Ground black pepper
1 (5-ounce) bag watercress
2 blood oranges, sectioned*
½ cup thinly shaved fennel
½ cup Niçoise olives, pitted
¼ cup thinly sliced radishes
1 recipe Champagne Vinaigrette (see Download)

• In a large nonstick skillet, heat olive oil and butter over medium-high heat. Add scallops. Cook until golden brown, 2 to 3 minutes per side. Season to taste with salt and pepper. Set aside, and keep warm.
• In a small bowl, combine watercress, orange sections, fennel, olives, radishes, and 3 tablespoons Champagne Vinaigrette. Toss gently to coat.
• Divide watercress mixture evenly among salad plates. Top each serving with 2 to 3 scallops.
• Serve with additional Champagne Vinaigrette on the side, if desired.

*To learn how to section citrus fruit, go to teatimemagazine.com/extras.