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.
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- 1Heat oil in a large cast iron skillet, over medium high heat; season scallops with 1/4 teaspoons salt, sugar, and pepper.
- 2Add scallops to pan and cook until just done, turning once, about 3 minutes total; remove and keep warm.
- 3Meanwhile, cook bacon in another skillet, over medium heat, until crisp; remove and crumble.
- 4Pour 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.
- 5Season with remaining 1/8 teaspoon of salt and add watercress to pan.
- 6Barely wilt watercress, about 30 seconds.
- 7To serve: Place 1 cup watercress on each of 4 serving plates, along with about 4 scallops; garnish with bacon.
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Nutritional Facts for Seared Scallops With Wilted Watercress
Serving Size: 1 (263 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 163.4
- Calories from Fat 29
- Total Fat 3.2 g
- Saturated Fat 0.5 g
- Cholesterol 40.9 mg
- Sodium 891.6 mg
- Total Carbohydrate 10.3 g
- Dietary Fiber 0.3 g
- Sugars 0.4 g
- Protein 22.7 g
The following items or measurements are not included: