Seared Scallops With Wilted Watercress Recipe

Name: Seared Scallops With Wilted Watercress
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons vegetable oil; 1 12 lbs sea scallops; ⅜ teaspoon kosher salt, divided; ¼ teaspoon sugar; ⅛ teaspoon fresh ground black pepper; 2 slices center-cut bacon; ½ cup shallot, thinly sliced; 2 garlic cloves, thinly sliced; 3 tablespoons chicken broth; 8 ounces watercress, washed and trimmed

Servings: persons

2 teaspoons vegetable oil
1 12 lbs sea scallops
⅜ teaspoon kosher salt, divided
¼ teaspoon sugar
⅛ teaspoon fresh ground black pepper
2 slices center-cut bacon
½ cup shallot, thinly sliced
2 garlic cloves, thinly sliced
3 tablespoons chicken broth
8 ounces watercress, washed and trimmed

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.

198

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 teaspoons vegetable oil, 1 12 lbs sea scallops, ⅜ teaspoon kosher salt, divided, ¼ teaspoon sugar, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seared Scallops With Wilted Watercress

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