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Seared Scallops With Wilted Watercress

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“Have you tried watercress? It is very earthy and slighly bitter. The flavor goes very well with the sweetness of scallops. This is a healthy, fast recipes from "Cooking Light" magazine.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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