Watercress Salad with Grilled Scallops and Orange Dressing
Prep Time: 11 min
Cook Time: 4 min
Total Time: 15 min
Servings: 4
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)
RECIPE DIRECTIONS
- Orange Dressing: In small bowl, whisk together olive oil, orange juice, red wine vinegar, mustard, honey, orange zest, salt and pepper until blended.
- 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.
Watercress Salad: