Seared Sea Scallops with watercress soup


If you cannot find watercress, you can easily substitute it with the same amount of fresh lettuce and half glass of green peas. Follow the recipe as it is: the result will be great! :)

Serves 4

Ready in 30 minutes


8 scallops (no shell is needed)

400 grams watercress (or fresh sweet salad)

1 shallot

200 grams fresh cream

salt and pepper

Extravirgin olive oil


Chop finely the shallot and fry it with 2 tbs of extra virgin olive oil, until transulcent.

Add the watercress, half glass of water and simmer for 10 minutes or until the watercress is cooked through.




In a blender blend the watercress until creamy, return into casserole and add the fresh cream, simmer for a couple of minutes. Season with salt, retain from fire and set aside.



Meanwhile, wash and drain with a cloth the scallops.

Heat 2 tbs of olive oil only when it starts smoking, put the scallops into the pan (top side down – careful when you do this operation the oil is very hot), let fry 2 or 3 minutes and turn on the other side for further 4 minutes. Season with salt.



In a plate, pour circa one centimeter o watercress cream, place the scallops gently onto the cream, season with olive oil and pepper and serve immediately.