A nice way to serve scallops.  This is appetizer or snack sized, scale up if needed


  • 2 large scallops per person
  • handful of watercress
  • toasted sliced almonds
  • orange segments
  • red onion sliced very thin
  • 1 tbs olive oil
  • 1 tsp sherry vinegar


  1. Let red onion sit in water for 20-60 minutes.  Drain
  2. Cook the scallops in canola oil
  3. After done, wipe skillet clean
  4. Warm olive oil, vinegar, red onion in pan
  5. Toss mixture with watercress
  6. Plate, put scallops on (or if you don’t believe in that next to) the watercress
  7. Scatter almonds


Modified from mid 90’s cook’s illustrated recipe that i made for my wife the first time i cooked for her.  It also had some other stuff (spinach and thyme) which wasn’t needed IMHO.