1. In a shallow bowl, stir together cocoa, orange zest, thyme, allspice, pepper, and chili powder. Pat scallops dry with paper towel, then dip tops and bottoms in cocoa rub.
2. Heat oil in a large skillet over medium-high heat. Once oil is shimmering, add the scallops, making sure they are at least 1 inch apart. Allow to cook undisturbed for 11/2 minutes. Gently turn scallops and cook for another 11/2 minutes. Remove scallops from skillet and set aside.
3. Reduce heat to medium. Add garlic and fennel seeds, if using, to the pan; heat for 30 seconds. Add water and bring to a simmer; place watercress in skillet and cook just until greens begin to wilt, 20 to 30 seconds. Season with balsamic vinegar.
4. Divide watercress mixture among 4 plates and top with scallops and sliced apricots or peach. Garnish with chives and serve.
Source: Hannaford fresh Magazine, May - June 2015