Thursday, July 1, 2010

Scallops with Watercress Salad

Summer is the perfect time to mix your favorite seafood into a fresh salad. While I am a huge fan of ALL seafood, scallops continue to be at the top of my list of enjoyment. I'm sure this recipe will be a favorite of yours too, if you also crave creatures of the sea. 

-2 strips bacon
-2 bunches watercress (thick stems trimmed)
-2 Kirby cucumbers (cut into spears)
-2 handfuls of fresh spinach leaves (real technical measurements, I know)
-1 C. diced pears
-1/3 C instant flour
-salt and pepper, to taste
-3-4 T. extra virgin olive oil
-1 1/3 lbs. large sea scallops (about 16)
-juice of 1 lemon (zest too, if you'd like)
-1/3 C chopped fresh chives
-4 thick slices rustic bread (toasted)

1. Cook the bacon in a medium skillet until crisp. Transfer to a paper towel-lined plate to drain; reserve the skillet. 
2. Divide the watercress, spinach, cucumbers and pears among plates.
3. Season the flour with salt and pepper in a shallow dish. Discard all but 1 T. of the bacon drippings from the skillet, add 1 T. extra virgin 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 min. Turn and cook until golden brown on the other side, about 2 min. (Add 1 T. of extra virgin olive oil if necessary)
4. Arrange the scallops over the salads. Add the remaining 2 T. of extra virgin olive oil and the lemon juice (zest too if you want) to the skillet, then remove from the heat and add to 1-2 T. 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 salads. Serve with toasted bread.

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