Receipe from: Les gourmandises d'Isa (http://lesgourmandisesdisa.blogspot.com)
Serves 4

12 large scallops

Marinade
1 tsp ground cumin
1 tsp curry powder
½ tsp ground coriander seeds
1 tbsp Maple Flakes
2 tbsp olive oil
1 green onion, minced

Watercress sauce
1 tbsp butter
2 green onions, minced
2 cups (500 mL) watercress
½ cup (125 mL) chicken stock
½ cup (125 mL) 35% cream
1 tsp flour + 1 tsp butter = beurre manié
Salt and pepper to taste
Watercress leaves for garnish

In a bowl, combine scallops and marinade ingredients.
Marinate for 1 to 2 hours in the refrigerator.

In a saucepan, melt butter to sweat the green onions and watercress..
Add chicken stock and cream.
Simmer for 1 to 2 minutes over low heat and add beurre manié. Season with salt and pepper.
Purée sauce in a food processor and return to pan.

Melt a dollop of butter in a frying pan.
Cook scallops for 2 to 3 minutes per side.
Pour a thin layer of watercress sauce onto plates, add scallops, and garnish with watercress leaves.