Watercress with Sauteed Scallops and Corn Salad

This salad is perfect for a light lunch or dinner.

Serves: 2
Prep Time: 20 minutes
Cook Time: 4 minutes

Ingredients:

¼ tsp. honey mustard
1 Tbsp. Joe’s Market 12 Year Aceto Balsamic Vinegar
3 Tbsps. Joe’s Market Extra Virgin Olive Oil
salt and pepper, to taste
½ pound sea scallops
2 Tbsps. minced shallot
1 large bunch of watercress, stems discarded (about 3 cups)
1 carrot, shredded
½ cup cooked fresh or thawed frozen corn kernels

Directions:

In a small bowl, whisk together mustard, vinegar, 2 Tbsps. oil, and salt and pepper to taste.

Pat scallops dry and season with salt and pepper. In a skillet just large enough to hold scallops in 1 layer, heat 1 Tbsp. of oil over moderately high heat until hot but not smoking and sauté scallops for 2 minutes per side or until just golden and cooked through. Transfer scallops to a bowl and keep warm.

Add shallot and about 1 Tbsp. of vinaigrette to skillet and cook over moderate heat, stirring until shallot is softened. Remove skillet from heat, add scallops, and shake to coat scallops with vinaigrette. In another bowl, toss remaining vinaigrette with watercress, carrot and corn. Divide salad between 2 dinner plates and arrange half the scallops around each salad.