Scallops With Watercress Salad (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 strips bacon |
2 bunches watercress, thick stems trimmed |
2 kirby cucumbers, cut into spears |
1 bunch radishes, quartered |
1/3 cup instant flour (such as wondra) |
kosher salt and freshly ground pepper |
3 to 4 tablespoons extra-virgin olive oil |
1 1/3 pounds large sea scallops (about 16) |
juice of 1 lemon |
1/3 cup chopped fresh chives |
4 thick slices rustic bread, toasted |
Directions:
1. Cook the bacon in a medium nonstick skillet until crisp. Transfer to a paper towel-lined plate to drain; reserve the skillet.
2. Divide the watercress, cucumbers and radishes among plates.
3. Season the flour with salt and pepper in a shallow dish. Discard all but 1 tablespoon of the bacon drippings from the skillet, add 1 tablespoon olive oil and heat over medium heat. Working in batches, toss the scallops in the flour and cook until golden on the bottom, about 2 minutes. Turn and cook until golden on the other side, about 2 more minutes (add 1 tablespoon oil, if necessary).
4. Arrange the scallops over the salads. Add the remaining 2 tablespoons olive oil and the lemon juice to the skillet, then remove from the heat and add 1 to 2 tablespoons water, swirling the pan to release the browned bits. Crumble the bacon and add to the skillet along with the chives, and salt and pepper to taste; swirl to combine, then pour over the salads. Serve with the bread.
5. Per serving: Calories 588; Fat 22 g (Saturated 4 g); Cholesterol 56 mg; Sodium 731 mg; Carbohydrate 57 g; Fiber 6 g; Protein 38 g
6. Photographs by Antonis Achilleos
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