Seared Scallops With Parsley-Thyme Relish

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1/4 cup finely chopped shallots

3 tablespoons chopped fresh flat-leaf parsley

1 teaspoon grated lemon rind

2 tablespoons fresh lemon juice

1 teaspoon chopped fresh thyme

2 teaspoons extra-virgin olive oil

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon extra-virgin olive oil, divided

1 1/2 pounds sea scallops

4 cups trimmed watercress

4 lemon wedges

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