Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Bunch flat-leaf parsley
-(about 2 C)
1 Bunch watercress (about
-1 1/2 C), tough stems
-removed
2 Shallots, coarsely chopped
1 1/2 c Water
1 ts Salt, plus more for scallops
16 Sea scallops (about 1 lb)
Freshly ground pepper
1 ts Olive oil
1 ts Unsalted butter

1. In a medium saucepan, combine 1 1/2 C parsley, 1 C watercress,
shallots, water, and 1 t salt. Bring to a boil. Reduce heat; cover
and simmer for 30 minutes. Strain; reserve liquid, Set aside.

2. Season scallops on both sides with salt and pepper. Heat 1/2 t oil
and 1/2 t butter in a large skillet over medium heat. Cook half the
scallops for 5 minutes, or until golden brown. Turn and cook for 3
more minutes. Keep warm; repeat process.

3. Return broth to a boil. In a blender, combine remaining parsley and
watercress with hot broth. Cover blender with a towel to absorb any
splashes, hold top firmly in place, and puree. Strain, and adjust
seasonings. Pour broth into serving dish; place scallops on top.

Martha Stewart Living/Feb. March/94 Scanned fixed by Di and Gary

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