Scallops with Watercress Salad

Paleo – Serves 2 (Entree) or 1 (Lunch)

Ingredients

  • 10 canadian scallops, or large scallops roe removed
  • 2 handfuls of watercress, stems removed
  • Zest of half a lemon
  • 2 tbsp chopped spring onions
  • 1/2 avocado, diced finely
  • 1/4 long red chilli, seeds removed and diced
  • 1/2 lime, cut into quarters
  • Coconut Oil for cooking
  • Cracked black pepper

Method

  • Mix together watercress, lemon zest, spring onions, avocado and chilli in a small bowl and toss together
  • Heat a small amount of coconut oil in a large frypan. Wait until pan is hot and then place scallops on the pan individually (ensure that they are well spaced to prevent excess liquid causing the scallops to stew)
  • Season scallops with black pepper and cook for 2 – 3 minutes on each side
  • Serve with a lime wedge

 

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