Watercress Salad with Grilled Scallops and Orange Dressing

• Orange Dressing: In small bowl, whisk together olive oil, orange juice, red wine vinegar, mustard, honey, orange zest, salt and pepper until blended.

Watercress Salad:

• Pat scallops dry; brush generously with olive oil and season with salt and pepper.
• Place scallops on greased grill over high heat; close lid and grill, turning once, for about 4 minutes or until scallops are just opaque. Take care not to overcook.
• In large bowl, toss watercress, fennel and red onion with 1/3 cup dressing. Stir in orange segments.
• Divide among 4 plates; spoon scallops over top. Garnish with fennel fronds (if using). Serve with remaining dressing.