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A different twist for your a scallop dish! 1/2 cup minced shallots (about 2 shallots) 3 tablespoons chopped fresh parsley 1 tablespoon grated satsuma orange rind 3 tablespoons fresh satsuma orange juice 2 tablespoons extra-virgin olive oil 1 tablespoon white wine vinegar 1/2 teaspoon salt, divided 1/2 teaspoon freshly ground black pepper, divided 2 satsuma oranges, peeled and sectioned Cooking spray 18 large sea scallops (about 1 3/4 pounds) 2 cups trimmed watercress (about 1 bunch) Satsuma orange wedges (optional)
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