The scallops were very tasty and my 4 year old and 18 month loved them. I would also substitute spinach for the watercress. This was very quick and easy.
Seared Scallops with Wilted Watercress and Bacon
Photo: Johnny Autry; Styling: Leigh Ann Ross
Sustainable Choice: Watercress offers a refreshing change from spinach and other greens. Scallops are a sustainable buy, but for the best choice, pick diver-caught scallops from Mexico.
Yield: Serves 4
More From Cooking Light
Amount per serving
- Calories: 261
- Fat: 7.5g
- Saturated fat: 1.7g
- Monounsaturated fat: 3.3g
- Polyunsaturated fat: 1.6g
- Protein: 33.5g
- Carbohydrate: 15.6g
- Fiber: 0.3g
- Cholesterol: 63mg
- Iron: 1.4mg
- Sodium: 594mg
- Calcium: 112mg
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes