Scallops With Watercress Salad Recipe

Name: Scallops With Watercress Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 strips bacon; 2 bunches watercress, thick stems trimmed; 2 Kirby cucumbers, cut into spears; 1 bunch radishes, quartered; 1/3 cup instant flour (such as Wondra); Kosher salt and freshly ground pepper; 3 to 4 tablespoons extra-virgin olive oil; 1 1/3 pounds large sea scallops (about 16); Juice of 1 lemon; 1/3 cup chopped fresh chives; 4 thick slices rustic bread, toasted

Servings: persons

2 strips bacon
2 bunches watercress, thick stems trimmed
2 Kirby cucumbers, cut into spears
1 bunch radishes, quartered
1/3 cup instant flour (such as Wondra)
Kosher salt and freshly ground pepper
3 to 4 tablespoons extra-virgin olive oil
1 1/3 pounds large sea scallops (about 16)
Juice of 1 lemon
1/3 cup chopped fresh chives
4 thick slices rustic bread, toasted

1
Cook the bacon in a medium nonstick skillet until crisp.
2
Transfer to a paper towel-lined plate to drain; reserve the skillet.
3
Divide the watercress, cucumbers and radishes among plates.
4
Season the flour with salt and pepper in a shallow dish.
5
Discard all but 1 tablespoon of the bacon drippings from the skillet, add 1 tablespoon olive oil and heat over medium heat.
6
Working in batches, toss the scallops in the flour and cook until golden on the bottom, about 2 minutes.
7
Turn and cook until golden on the other side, about 2 more minutes (add 1 tablespoon oil, if necessary).
8
Arrange the scallops over the salads.
9
Add the remaining 2 tablespoons olive oil and the lemon juice to the skillet, then remove from the heat and add 1 to 2 tablespoons water, swirling the pan to release the browned bits.
10
Crumble the bacon and add to the skillet along with the chives, and salt and pepper to taste; swirl to combine, then pour over the salads.
11
Serve with the bread.
12
Per serving: Calories 588; Fat 22 g (Saturated 4 g); Cholesterol 56 mg; Sodium 731 mg; Carbohydrate 57 g; Fiber 6 g; Protein 38 g
13
Photographs by Antonis Achilleos

789

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 strips bacon, 2 bunches watercress, thick stems trimmed, 2 Kirby cucumbers, cut into spears, 1 bunch radishes, quartered, and more.

Yes, Scallops With Watercress Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Scallops With Watercress Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions