Set large sauté pan over medium heat and add 2 tbs EVOO. Season scallops with salt; cook 2 minutes per side. Remove to a plate and keep warm.
Return pan to heat; sauté ginger, garlic and shallot for 1 minute. Add juice, zest and stock, and simmer until liquid is reduced by half. Whisk in mustard, sesame seeds and ½ cup EVOO; bring to a simmer. Remove sauce from heat and add mint.
Place 2 scallops on each salad plate; add orange segments and watercress. Drizzle with warm vinaigrette.
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|Serving Size: 1 Serving (81g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 308 (96%)|
|Amt Per Serving||% DV|
|Total Fat 34.3g||46 %|
|Saturated Fat 4.7g||24 %|
|Monounsaturated Fat 24.8g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 0mg||0 %|
|Sodium 18.6mg||1 %|
|Potassium 105.4mg||3 %|
|Total Carbohydrate 4.7g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 4.4g|
|Protein 0.7g||1 %|
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Calories per serving: 322
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