This recipe was so super simple for a weeknight meal and had it on the table in about 25 minutes. I did add a dash of red pepper flakes at the end for a little bit of heat. I still can’t find this recipe online so here you go.

Serves 4

Prep Time: 25 minutes

Total Time: 25 minutes

3 tablespoons vegetable oil

2 garlic cloves, minced

1 tablespoon of peeled minced fresh ginger

3 bunches of watercress (about 5 ounces each), thick ends trimmed

1 tablespoon fresh lime juice

1 tablespoon sesame seeds, toasted

1 pound large sea scallops (about 12)

In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add garlic and ginger and cook until garlic is lightly golden. 1 to 2 minutes. Add 1/2 of the watercress and cook until wilted. Repeat with 1 tablespoon oil and remaining watercress. Stir in lemon juice and sesame seeds and season with salt and pepper. Wipe skillet clean.

Pat scallops dry with a paper towel; season with salt and pepper. Heat 1 tablespoon oil in skillet over medium-high. Add scallops and cook until browned on one side, about 3 minutes. turn and cook until opaque throughout, 30 seconds to 1 minute. Serve scallops with watercress.