1 bunch watercress, thoroughly washed, spun dry and coarsely chopped
2 tbsp white wine
1 tbsp lemon juice
salt and pepper to taste
finely sliced red bell pepper for garnishing
1 tbsp real honey
4 tbsp mayonnaise, preferably homemade
juice of 1/2 lemon
1/4 avocado, mashed
1 clove garlic, very finely chopped
2 tsp paprika
cayenne pepper, according to taste
1 anchovy, very finely chopped
dash black pepper
1. Whisk all the ingredients for the dressing together. Put aside.
2. Spread watercress on plate.
3. Wash and pat dry the scallops. Marinate in the white wine, lemon juice, salt and pepper for 10 minutes. Either roast over an open fire or under the broiler until medium well done, about 5 minutes, less if using smaller scallops. Remove and arrange on top of watercress. Spoon dressing over top and garnish with red bell pepper.