Warm Scallop Salad with Lime and Cilantro

2 teaspoons olive oil, divided
1/4 cup minced red onion
1 to 2 tablespoons minced seeded jalapeño pepper
1 pound sea scallops
1 1/2 cups diced plum tomato
1 cup chopped yellow bell pepper
1/2 cup diced peeled avocado
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced
6 cups trimmed watercress (about 1 bunch)
4 (6-inch) pitas, quartered and toasted

Heat 1 teaspoon olive oil in a large nonstick skillet over medium heat. Add onion and jalapeno; saute 2 minutes. Add scallops; saute 3 minutes or until done. Stir in 1 teaspoon oil, tomato, and next 6 ingredients (tomato through garlic). Remove from heat.
Arrange the watercress on each of 4 plates; top with scallop salad, and serve with pitas.
4 servings (serving size: 1 1/2 cups watercress, 1 cup scallop salad, and 1 pita)

Nutritional Information
CALORIES 307(21% from fat); FAT 7g (sat 1g,mono 3.6g,poly 1.3g); PROTEIN 25.8g; CHOLESTEROL 37mg; CALCIUM 143mg; SODIUM 590mg; FIBER 4.9g; IRON 2.9mg; CARBOHYDRATE 36.1g
Victoria Riccardi , Cooking Light, APRIL 2000