Seared Scallops With Wilted Watercress

Total Time
20mins
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.

Ingredients Nutrition

Directions

  1. Heat oil in a large cast iron skillet, over medium high heat; season scallops with 1/4 teaspoons salt, sugar, and pepper.
  2. Add scallops to pan and cook until just done, turning once, about 3 minutes total; remove and keep warm.
  3. Meanwhile, cook bacon in another skillet, over medium heat, until crisp; remove and crumble.
  4. 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.
  5. Season with remaining 1/8 teaspoon of salt and add watercress to pan.
  6. Barely wilt watercress, about 30 seconds.
  7. To serve: Place 1 cup watercress on each of 4 serving plates, along with about 4 scallops; garnish with bacon.