Seared Scallops With Wilted Watercress

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.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 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

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.