Scallop and Watercress Salad

Ingredients

• 5 cups torn bibb lettuce 
• 2 cloves garlic minced
• 1 tablespoon juice of lemon 
• 0.3 cup olive oil vinaigrette reduced-fat
• 0.5 teaspoon pepper freshly ground
• 1 cup pepper strips sweet red
• 1 pound sea scallops 
• 1 cup tightly watercress leaves packed

Equipment

• bowl
• frying pan

Directions

1. Coat a large cast-iron skillet with cooking spray; place over high heat until hot.
2. Add scallops; cook 2 minutes on each side or until browned.
3. Remove scallops from skillet; set aside, and keep warm.
4. Coat skillet with cooking spray.
5. Place over medium-high heat until hot.
6. Add pepper strips and garlic; saute 2 minutes or until tender.
7. Add vinaigrette and lemon juice, deglazing skillet by scraping particles that cling to bottom. Cook 1 minute. Return scallops to skillet, and cook until thoroughly heated.
8. Combine lettuce and watercress in a large bowl.
9. Add scallop mixture to lettuce mixture; toss lightly.
10. Sprinkle with 1/2 teaspoon pepper.