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In a food processor, combine mint, parsley, almonds, Parmesan, water, lemon juice, garlic, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cover and process until nearly smooth. Set aside.
Rinse scallops and pat dry with paper towels. Sprinkle scallops with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. In a large nonstick skillet, heat oil over medium-high heat. Add scallops; cook for 4 to 5 minutes or until scallops are opaque, turning once halfway through cooking.
Serve scallops and pesto over watercress (or spinach).