Scallops with Watercress and Asparagus

Scallops are widely considered one of the healthiest seafoods. Made up of 80% protein and sporting a low fat content, they can help you feel fuller longer and are rich in vitamins and minerals.
Cooking Time: 4 min
Prep Time: 10 min
Servings: 4


16 diver scallops
salt and freshly ground black pepper
1 small lemon, juiced
1 splash champagne vinegar
1 tablespoon finely diced shallot
4 tablespoons olive oil
12 asparagus spears, tough ends removed
1 bunch watercress, cleaned and dried
1 large handful sugar snap peas, cut into 1/2-inch slices (about 1 cup)
4 tablespoons (1/2 stick) unsalted butter
Coarse sea salt
Lemon wedges, for serving (optional)


1. Remove the scallops from the fridge, use a paper towel to dry them very well, and season generously with salt and pepper.

2. Mix the lemon juice, vinegar, shallot, and 1 Tbsp of the olive oil in the bottom of a large bowl.

3. Use a peeler to shave 4 of the asparagus spears and add them to the bowl along with the watercress. Cut the remaining 8 asparagus spears into 1/2-inch pieces and set aside.

Heat a large sauté pan over medium-high heat. Add 1 Tbsp of the olive oil, the snap peas, and the asparagus pieces, season with salt and pepper, and sauté for 1-2 minutes, or until just barely cooked. Add to the bowl with the watercress and shaved asparagus.

5. Add the remaining 2 Tbsp olive oil to the sauté pan, then add the scallops, leaving them to sear on one side, undisturbed, until very crispy and almost cooked through, 3-5 minutes. Flip the scallops, then reduce the heat to low and add the butter. The butter will immediately sizzle and start to turn brown. Turn off the heat (the residual heat will finish cooking the scallops).

6. Toss the watercress-asparagus salad to combine well. Divide the salad among four plates (or arrange it on one platter), arrange the cooked scallops on top of the salad, and pour the brown butter over. Garnish with a little coarse sea salt and serve with lemon wedges on the side, if desired.