Seared Scallops With Wilted Watercress

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.