Scallop and Green Lentil Salad

Ingredients

• 1 pound French Green Lentils
• Peel from one large orange, plus 1 teaspoon grated rind
• 2 cups dry white wine
• 4 cups cold water
• ¾ cup fresh orange juice
• 2 tablespoons sherry wine vinegar
• ½ cup extra virgin olive oil
• 4 cloves garlic, roasted and peeled
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• ¼ cup cognac
• ¼ cup unsalted butter
• 24 to 36 scallops, well trimmed
• 8 cups chopped watercress
• ½ cup toasted, chopped walnuts