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Scallops with Sauteed Watercress and Ginger

The sauteed watercress is also great served with seared steak -- just substitute a big pinch of red-pepper flakes for the ginger and omit the sesame seeds.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May 2009


  • 3 tablespoons vegetable oil
  • 2 garlic cloves, minced
  • 1 tablespoon peeled minced fresh ginger
  • 3 bunches watercress (about 5 ounces each), thick ends trimmed
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon sesame seeds, toasted
  • Coarse salt and ground pepper
  • 1 pound large sea scallops (about 12)


  1. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add garlic and ginger and cook until garlic is lightly golden, 1 to 2 minutes. Add 1/2 of the watercress and cook until wilted, 1 to 3 minutes; transfer to a bowl. Repeat with 1 tablespoon oil and remaining watercress. Stir in lemon juice and sesame seeds and season with salt and pepper. Wipe skillet clean.

  2. Pat scallops dry with a paper towel; season with salt and pepper. Heat 1 tablespoon oil in skillet over medium-high. Add scallops and cook until browned on one side, about 3 minutes. Turn and cook until opaque throughout, 30 seconds to 1 minute. Serve scallops with watercress.

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