Seared Scallops With Wilted Watercress |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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:
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.
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