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Ingredients
- 2 teaspoons canola oil
- 1 1/2 pounds large sea scallops (about 16)
- 3/8 teaspoon kosher salt, divided
- 1/4 teaspoon sugar
- 1/8 teaspoon freshly ground black pepper
- 2 slices center-cut bacon
- 1/2 cup sliced shallots
- 2 large garlic cloves, thinly sliced
- 3 tablespoons fat-free, lower-sodium chicken broth
- 2 (4-ounce) packages trimmed watercress
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 1
1. Heat a large cast-iron skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle both sides of scallops evenly with 1/4 teaspoon salt, sugar, and pepper.
Add scallops to pan; cook 3 minutes or until done, turning after 2 minutes. Remove from pan; keep warm.
2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Discard all but 2 teaspoons drippings.
Add shallots and garlic to drippings in pan; sauté 2 minutes. Add broth to pan; bring to a boil.
Add remaining 1/8 teaspoon salt and watercress to pan; cook 30 seconds or until greens begin to wilt. Place 4 scallops and about 1 cup watercress on each of 4 plates. Sprinkle servings evenly with bacon.
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