Instructions: In a small bowl, whisk together 4 tablespoons olive oil, lemon zest, parsley, shallots and lemon juice. Season to taste with salt and pepper. Remove muscle from side of each scallop and discard. In large skillet over medium high heat, warm remaining 2 tablespoons olive oil. Add scallops in single layer. Do not overcrowd pan. Cook scallops until golden on 1 side, about 2 minutes. Turn scallops, season with salt and pepper, and continue to cook until scallops are golden and slightly firm to the touch, 2 to 3 minutes.

To serve, divide scallops among 6 serving plates. Spoon lemon relish over scallops, distributing evenly. Top with watercress, garnish with lemon wedges, and serve immediately.

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