6 tablespoons extra-virgin olive oil
2 teaspoons grated lemon zest
2 tablespoons chopped fresh flat-leaf parsley
2 shallots, minced
2 tablespoons lemon juice
Salt and freshly ground black pepper
1 1/2 pounds sea scallops
1 bunch of watercress, stems removed, for garnish
Lemon wedges, for garnish
In a small bowl, whisk together 4 tablespoons of the olive oil, the lemon zest, parsley, shallots, and lemon juice to make a relish. Season to taste with salt and pepper.
Remove the muscle from the side of each scallop and discard.
In a large skillet over medium high heat, warm the remaining 2 tablespoons olive oil. Add the scallops in a single layer. Do not overcrowd the pan.
Cook the scallops until golden on 1 side, about 2 minutes. Turn the scallops, season with salt and pepper, and continue to cook until the scallops are golden and slightly firm to the touch, 2 to 3 minutes.
To serve, divide the scallops among 6 serving plates. Spoon the relish over the scallops, distributing evenly. Top with the watercress, garnish with lemon wedges, and serve immediately.