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
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

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

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

Preparation

  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. 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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