Seared Scallops With Wilted Watercress And Bacon Recipe

Name: Seared Scallops With Wilted Watercress And Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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
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; saute 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.

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 canola oil, 1 1/2 pounds large sea scallops (about 16), 3/8 teaspoon kosher salt, divided, 1/4 teaspoon sugar, and more.

Yes, Seared Scallops With Wilted Watercress And Bacon 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 And Bacon

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