Ingredients

• 2 small bunches cilantro, leaves only, coarsely chopped
• 1 1/4 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 1 recipe Watercress and Avocado salad (recipe follows)
• 1 pound sea scallops
• 1/2 cup extra virgin olive oil
• Juice of 2 limes
• 6 shallots, finely diced

Instructions

1. Carefully clean scallops of any roe, muscle, or brown connective tissue, which can become tough when marinated. Cut scallops into 1/4-inch horizontal slices.
2. Combine marinade ingredients in a small bowl. Add scallops and toss to coat. Marinate, covered, in refrigerator 5 minutes or as long as a half hour. (Any longer and the acid in the lime juice would overcook the seafood.)
3. Meanwhile prepare Watercress and Avocado Salad, reserving avocados.
4. To serve, divide dressed watercress salad among 6 serving plates. Arrange a circle of scallops in center of each and garnish with avocado slices along the side. Spoon leftover marinade over scallops and avocado. Serve cold.