Scallops With Watercress Salad
Serves: 5
Terence Turner
1 January 1970
Based on User reviews:
38
Spice
53
Sweetness
37
Sourness
44
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 bunches
Watercress (thick stems trimmed)1 bunch
Radishes (quartered)4 tbsps
Extra-Virgin Olive Oil1 cup
Chives (chopped fresh)Directions:
1
Cook the bacon in a medium nonstick skillet until crisp
2
Transfer to a paper towel-lined plate to drain; reserve the skillet
3
Divide the watercress, cucumbers and radishes among plates
4
Season the flour with salt and pepper in a shallow dish
5
Discard all but 1 tablespoon of the bacon drippings from the skillet, add 1 tablespoon olive oil and heat over medium heat
6
Working in batches, toss the scallops in the flour and cook until golden on the bottom, about 2 minutes
7
Turn and cook until golden on the other side, about 2 more minutes (add 1 tablespoon oil, if necessary)
8
Arrange the scallops over the salads
9
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
10
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
11
Serve with the bread
12
Photographs by Antonis Achilleos