Grilled scallops with watercress salad
Fashion is a strange thing but, for some of us, watercress remains a much-loved green with a character all its own. Choose watercress with small to medium leaves and thin stalks.
Photo: Natalie Boog
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- 4-6 scallops (per person) small garlic cloves extra virgin olive oil 1 bunch watercress 2 or 3 red banana chillies (or a red capsicum) 1 lime salt and pepper
Allocate 4-6 scallops per person, depending on size.
Choose scallops still in their shell and cut the meat away from the shell. Thoroughly wash each shell and remove grit from the meat. Return the scallops to their shell and put on a grilling tray.
For each 6 scallops, finely mince a small clove of garlic and mix it with a tablespoon of extra virgin olive oil. Sprinkle each scallop with a little of this mixture and season with salt. Place the tray of scallops under a high grill for a minute or so. Remove the scallops and allow them to cool a little. You may have to put another tray or two under the grill, depending on how many scallops are to be grilled.
Meanwhile, snip some small sprigs from a bunch of well-washed watercress and place in a bowl, together with 2 or 3 finely cut red banana chillies (or a red capsicum). Dress with 3-4 tablespoons of extra virgin olive oil, the juice of a lime, salt and pepper. Remove each scallop from its shell, place some watercress salad in its place and put the scallop on top.
Serve as a first course or as a snack before lunch or dinner.