Seared Scallops with Parsley-Thyme Relish

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 3 tablespoons flat-leaf parsley fresh chopped
• 1 teaspoon thyme leaves fresh chopped
• 2 tablespoons juice of lemon fresh
• 1 teaspoon lemon rind grated
• 4  lemon wedges 
• 1 tablespoon olive oil extra-virgin divided
• 2 teaspoons olive oil extra-virgin
• 0.3 teaspoon salt 
• 1.5 pounds sea scallops 
• 0.3 cup shallots finely chopped
• 4 cups watercress trimmed

Equipment

• bowl
• frying pan

Directions

1. To prepare relish, combine first 8 ingredients in a bowl; toss well.
2. To prepare scallops, heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.
3. Sprinkle scallops with 1/4 teaspoon salt and 1/4 teaspoon pepper.
4. Add half of scallops to pan; cook 2 minutes on each side or until done. Repeat procedure with remaining oil and scallops. Arrange scallops over watercress; top with relish.
5. Serve with lemon wedges.