Makes 4 servings
This salad takes its flavors from the popular Latin American appetizer ceviche, a dish made with fish "cooked" in a marinade of lime juice, onions, tomatoes, and peppers. Here the fish is cooked conventionally with those ingredients. Accompany this main dish salad with pita bread.
2 tablespoons olive oil
¼ cup finely chopped red onion
2 tablespoons minced seeded jalapeño pepper
1 pound sea scallops
1 plum tomato, cut into ½-inch cubes
1 yellow bell pepper, coarsely chopped
1 avocado, cut into ½-inch cubes
½ cup coarsely chopped fresh cilantro
1 tablespoon fresh lime juice
¼ teaspoon salt
1 clove garlic, minced
1 bunch fresh watercress
Heat the oil in a large skillet over medium heat. Add the onion and jalapeño; cook, stirring constantly, for 2 minutes. Add the scallops and continue stirring gently for about 3 minutes or until cooked through.
Stir in the remaining ingredients, except the watercress, and remove from the heat.
Arrange the watercress on each of 4 plates and top with the warm salad.