This is a nice combination of peppery leafy greens, sweet pineapple, seared tender sea scallops with a warm orange vinaigrette. Can be served as a small plate or appetizer or as a main course with three large scallops per person. If made with ordinary oranges in place of blood oranges, the dressing will be a golden orange instead of red.
From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 115.
Other salad greens can be substituted for watercress. Try brushing scallops with oil, they stick to pan.