Prep 10 mins
Cook 10 mins
Have you tried watercress? It is very earthy and slighly bitter. The flavor goes very well with the sweetness of scallops. This is a healthy, fast recipes from "Cooking Light" magazine.
- 2 teaspoons vegetable oil
- 1 1⁄2 lbs sea scallops
- 3⁄8 teaspoon kosher salt, divided
- 1⁄4 teaspoon sugar
- 1⁄8 teaspoon fresh ground black pepper
- 2 slices center-cut bacon
- 1⁄2 cup shallot, thinly sliced
- 2 garlic cloves, thinly sliced
- 3 tablespoons chicken broth
- 8 ounces watercress, washed and trimmed
- Heat oil in a large cast iron skillet, over medium high heat; season scallops with 1/4 teaspoons salt, sugar, and pepper.
- Add scallops to pan and cook until just done, turning once, about 3 minutes total; remove and keep warm.
- Meanwhile, cook bacon in another skillet, over medium heat, until crisp; remove and crumble.
- Pour off all but 2 teaspoons of the bacon drippings, add shallots and garlic, and saute 2 minutes; add in broth and bring to a boil.
- Season with remaining 1/8 teaspoon of salt and add watercress to pan.
- Barely wilt watercress, about 30 seconds.
- To serve: Place 1 cup watercress on each of 4 serving plates, along with about 4 scallops; garnish with bacon.