Serves 6-8

Preparation: 20 minutes

1/2 cup dry vermouth

1/2 onion, sliced

Sprig of parsley

1 bay leaf

Salt and pepper to taste

1 pound sea scallops, cut in bite-sized pieces

In large saucepan, heat the vermouth, onion, parsley, bay leaf and salt and pepper.  Add the scallops and simmer gently until just cooked through, about 5-7 minutes, occasionally stirring carefully with a wooden spoon.  Do not overcook.

Remove the scallops to a separate bowl, reserving the broth with the onion and parsley for soups or stocks.

WATERCRESS SAUCE

1 cup mayonnaise

1/2 cup chopped watercress

1/4 cup chopped parsley

1/4 cup chopped chives or scallions

1 1/2 teaspoons chopped fresh dill (or 1/2 tsp dried)

2 teaspoons lime juice

In an electric blender, combine all sauce ingredients and blend until smooth.  Chill the scallops and sauce separately until ready to serve.

For individual servings, place leaves of butter or Bibb lettuce on scallop shells or small plates.  Divide the scallops among them and top with the sauce.  For a buffet, line a glass bowl with lettuce leaves, fill with the scallops and dress with the sauce.  Use sprigs of watercress and chopped parsley for garnishes.