Rating: 4.5 stars
14 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 10

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.

Laraine Perri
Recipe by Cooking Light May 2012

Gallery

Credit: Johnny Autry; Styling: Leigh Ann Ross

Recipe Summary

Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

261 calories; fat 7.5g; saturated fat 1.7g; mono fat 3.3g; poly fat 1.6g; protein 33.5g; carbohydrates 15.6g; fiber 0.3g; cholesterol 63mg; iron 1.4mg; sodium 594mg; calcium 112mg.
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