2 Navel oranges
1/4 c Extra-virgin olive oil
1 lb Bay scallops
Salt and freshly ground
-black pepper to taste
Pinch ground cloves
2 T Lemon juice
2 Small bunches watercress
1 T Finely diced lemon zest
2 Small lemons, sliced

Peel oranges, removing all white pith and membrane. Section oranges over bowl to catch juice. Squeeze juice from membranes after sectioning. Add additional orange juice, if necessary, to equal 6 T juice. Set aside. In large skillet heat oil over medium heat. Lightly season scallops with salt and pepper and cloves. When oil is hot add scallops. Cook tossing frequently, for 3 to 5 minutes until scallops are opaque when cut in center. Remove scallops with slotted spoon and keep warm. Drain juices from skillet, Add reserved orange juice and lemon juice to skillet Bring to a simmer. While fruit juices are heating, arrange watercress and orange sections on warm serving plates. Spoon scallops over watercress and oranges. Drizzle with warm fruit juices. Sprinkle with additional pepper and lemon zest. Garnish with lemon slices.

Note: If using the larger deep-sea scallops, increase the cooking time a few minutes.

Victoria/July/93 Scanned & fixed by Di Pahl & Gary Groeller