Seared Sea Scallops with Satsuma, Parsley, and Shallot Salsa
INGREDIENTS
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1/3 cup minced shallots (about 2 small shallots)
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2 tablespoons chopped fresh parsley
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2 teaspoons grated satsuma orange rind
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2 tablespoons fresh satsuma orange juice
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4 teaspoons extra-virgin olive oil
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2 teaspoons white wine vinegar
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3/8 teaspoon salt, divided
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3/8 teaspoon freshly ground black pepper, divided
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2 satsuma oranges, peeled and sectioned
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Cooking spray
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12 large sea scallops (about 19 ounces)
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1 1/3 cups trimmed watercress (about 1 bunch)
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Satsuma orange wedges (optional)
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