Watercress Salad with Grilled Scallops and Orange Dressing Recipe

Ingredients

Orange Dressing:

1/4 cup Filippo Berio Olive Oil

2 tbsp orange juice

2 tbsp red wine vinegar

1 tsp Dijon mustard

1 tsp honey

1 tsp finely grated orange zest

1/2 tsp salt

1/4 tsp freshly ground pepper

Watercress Salad:

12 scallops

1/4 cup Filippo Berio Olive Oil (approx.)

1/2 tsp salt

1/4 tsp freshly ground pepper

4 cups watercress, stems discarded (about 2 small bunches)

4 cups thinly sliced fennel (about 1 bulb)

1/2 red onion, sliced

2 oranges, peeled and segmented

2 tsp finely chopped fennel fronds (optional)

Directions

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.

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Watercress Salad with Grilled Scallops and Orange Dressing