Seared Scallops with Wilted Watercress and Bacon
Watercress offers a refreshing change from spinach and other greens in this light and satisfying meal. Looking for a sustainable buy? Scallops are safe, but for the best choice, pick diver-caught scallops from Mexico.
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
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.