Season scallops with sea salt, pepper, garlic powder, cayenne, and dried thyme and cook for about 2 minutes per side on a hot cast iron pan. Cook so they get opaque in the middle.
In a mixing bowl, add cilantro, watercress, avocado, asparagus spears, and shallots. This is the base of your salad.
To the mixing bowl, add olive oil, lemon juice, and some sea salt to taste, and mix everything well together.
Put the salad in a serving bowl, add scallops on top, and added some Italian capers as a finishing touch.
