Scallops With Watercress Salad

Name: Scallops With Watercress Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 strips bacon; 2 Kirby cucumbers, cut into spears; 79 milliliters instant flour (such as Wondra); 79 milliliters chopped fresh chives; 1 Juice of lemon; 4 servings Kosher salt and freshly ground pepper; 3 Tbsps extra-virgin olive oil; 1 bunch radishes, quartered; 4 slices thick slices rustic bread, toasted; 605 grams sea scallops (about 16); 2 bunches watercress, thick stems trimmed

Scallops With Watercress Salad is a dairy free recipe with 4 servings. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 312 calories, 5g of protein, and 22g of fat. A mixture of chives, kirby cucumbers, radishes, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Cook the bacon in a medium nonstick skillet until crisp.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Transfer to a paper towel-lined plate to drain; reserve the skillet.

Equipment you will use

Paper Towels

Frying Pan

Divide the watercress, cucumbers and radishes among plates.

Ingredients you will need

Watercress

Cucumber

Radish

Season the flour with salt and pepper in a shallow dish. Discard all but 1 tablespoon of the bacon drippings from the skillet, add 1 tablespoon olive oil and heat over medium heat. Working in batches, toss the scallops in the flour and cook until golden on the bottom, about 2 minutes. Turn and cook until golden on the other side, about 2 more minutes (add 1 tablespoon oil, if necessary).

Ingredients you will need

Bacon Drippings

Salt And Pepper

Olive Oil

Scallops

All Purpose Flour

Cooking Oil

Equipment you will use

Frying Pan

Arrange the scallops over the salads.

Ingredients you will need

Scallops

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. 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.

Ingredients you will need

Salt And Pepper

Lemon Juice

Olive Oil

Chives

Bacon

Water

Equipment you will use

Frying Pan

Serve with the bread.

Ingredients you will need

Bread

Photographs by Antonis Achilleos

Equipment

Frying Pan

Paper Towels

Ingredients

Servings:

2strips

bacon 2

Kirby cucumbers, cut into spears 79milliliters

instant flour (such as Wondra)79milliliters

chopped fresh chives 1

Juice of lemon 4servings

Kosher salt and freshly ground pepper 3Tbsps

extra-virgin olive oil 1bunch

radishes, quartered 4slices

thick slices rustic bread, toasted 605grams

sea scallops (about 16)2bunches

watercress, thick stems trimmed

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is Santan Ema Reserve Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 14 dollars.