Sauteed Scallops With Watercress Salad(Serves 2) - cooking recipe

Ingredients

1/4 tsp. Dijon-style mustard
1 Tbsp. balsamic vinegar
3 Tbsp. olive oil
1/2 lb. sea scallops
1 large bunch watercress stems, discarded, rinsed and dried
1 carrot, shredded
2 Tbsp. minced shallot

Preparation

In a small bowl, whisk together well the mustard, vinegar, 2 tablespoons of oil, salt and pepper to taste.