Escabèche-Style Scallops

Directions

1. 1
   Heat a large cast-iron skillet over high heat.
2. 2
   Add scallops to pan; cook 1 minute or until browned. Turn over and cook 30 seconds.
3. 3
   Place scallops in a bowl.
4. 4
   Combine vinegar and next 4 ingredients (through pepper), stirring with a whisk.
5. 5
   Pour vinegar mixture over scallops. Cover and refrigerate 30 minutes, stirring occasionally. Arrange 1/2 cup watercress on each of 6 salad plates.
6. 6
   Remove scallops from marinade with a slotted spoon, reserving marinade. Divide scallops evenly among plates.
7. 7
   Drizzle each serving with about 1 tablespoon marinade.