2 lbs. sea scallops
1/2 c. olive oil
1/4 c. chopped parsley
1/2 tsp. fresh ground pepper
1/2 tsp. salt
1 lb. med. mushrooms with stems removed
1/4 c. fresh lemon juice
Watercress sprigs

Rinse scallops and pat dry with paper towels. In medium bowl, whisk olive oil, lemon juice, parsley, salt and pepper. Add scallops and mushrooms. Toss to coat cover and refrigerate for 30 minutes. Preheat grill. Thread marinated scallops and mushrooms alternately or 8 to 12 long metal skewers. Grill 4 to 8 minutes or until scallops turn from translucent to opaque, turning 3 to 4 times. Place skewers on bed of rice garnish with watercress sprigs and serve.