Scallops and Water Chestnuts

(Makes 4 Servings)


  • 1 can (8 oz.) Geisha┬« Water Chestnuts Sliced, drained
  • For the dressing: 2/3 cup walnut oil or olive oil
  • 1 1/2Tbsp. red wine Vinegar
  • 1/2 small cloves garlic, minced
  • salt and white pepper
  • 10 fresh Scallops
  • 2 cups watercress; discard woody stems, select tender tips only
  • 1/2 cup cherry Tomatoes


  1. Mix the dressing ingredients together in a jar and shake well. Place the Scallops on a plate suitable for steaming. Sprinkle the scallops with a little of the dressing and steam gently over boiling water for 5 minutes.
  2. Wash and dry the Watercress, and snap into 5-inch sections. In a serving bowl, combine the watercress, Water Chestnuts, cherry Tomatoes. Pour on the dressing and toss with the vegetables. Gently mix in the scallops.