Japanese-Style Scallops over Watercress

This recipe is makes a very light, summery meal. It's a perfect dish for a multi-course meal! I usually find Wasabi paste and Mirin in the ethnic aisle of the grocery store. If you don't have argan oil, you can just use all olive oil or substitute in another type of flavorful oil. This recipe serves 2.

Ingredients:

• 1 pound scallops
• 1 bunch watercress
• mirin (a naturally-sweetened rice cooking wine)
• wasabi paste
• olive oil
• argan oil
• Salt and pepper
• Butter
  

Wash the watercress and chop it very coarsely. Heat a teaspoon of argan oil and a tablespoon of olive oil in a frying pan. Place your watercress in pan and add salt and pepper. Saute your watercress until it starts to wilt and turn a darker green color. Remove from heat and plate.

In another pan (or after rinsing your frying pan if you want to minimize the dishwashing), melt 1/2 a tablespoon of butter. Add your scallops (pre-rinse and dry them) with a couple pinches of salt and saute until the color becomes opaque. It's important not to overcook your scallops or they'll become rubbery (and not very tasty). Add your scallops on top of the watercress on your plates.

To make your dressing, vigorously mix 1/2 cup of olive oil, 1/2 cup of mirin, and 1 teaspoon of wasabi paste. Add a pinch of salt to finish the dressing. Spoon dressing over the scallops and watercress.