Seared Sea Scallops with Satsuma, Parsley, and Shallot Salsa

INGREDIENTS

1/3 cup

minced shallots (about 2 small shallots)

2 tbsp

chopped fresh parsley

2 tsp

grated satsuma orange rind

2 tbsp

fresh satsuma orange juice

4 tsp

extra-virgin olive oil

2 tsp

white wine vinegar

3/8 tsp

salt, divided

3/8 tsp

freshly ground black pepper, divided

satsuma oranges, peeled and sectioned

Cooking spray

large sea scallops (about 19 ounces)

1 1/3 cups

trimmed watercress (about 1 bunch)

Satsuma orange wedges (optional)