Recipe: Seared Scallops with Wilted Watercress and Bacon

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

Directions

1. Heat a large cast-iron skillet over medium-high heat.
2. Add oil to pan; swirl to coat.
3. Sprinkle both sides of scallops evenly with 1/4-teaspoon salt, sugar, and pepper.
4. Add scallops to pan; cook 3 minutes or until done, turning after 2 minutes. Remove from pan; keep warm.
5. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble.
6. Discard all but 2 teaspoons drippings. Add shallots and garlic to drippings in pan; sauté 2 minutes.
7. Add broth to pan; bring to a boil.
8. Add remaining 1/8 teaspoon salt and watercress to pan; cook 30 seconds or until greens begin to wilt.
9. Place 4 scallops and about 1-cup watercress on each of 4 plates.
10. Sprinkle servings evenly with bacon.