SCALLOPS WITH WATERCRESS SALAD

Scallops With Watercress Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

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Ingredients

2 strips bacon
2 bunches watercress, thick stems trimmed
2 Kirby cucumbers, cut into spears
1 bunch radishes, quartered
1/3 cup instant flour (such as Wondra)
Kosher salt and freshly ground pepper
3 to 4 tablespoons extra-virgin olive oil
1 1/3 pounds large sea scallops (about 16)
Juice of 1 lemon
1/3 cup chopped fresh chives
4 thick slices rustic bread, toasted

Steps:

Cook the bacon in a medium nonstick skillet until crisp. Transfer to a paper towel-lined plate to drain; reserve the skillet.
Divide the watercress, cucumbers and radishes among plates.
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).
Arrange the scallops over the salads. 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. Serve with the bread.

Nutrition Facts : Calories 588, Fat 22 grams, SaturatedFat 4 grams, Cholesterol 56 milligrams, Sodium 731 milligrams, Carbohydrate 57 grams, Fiber 6 grams, Protein 38 grams