Seared Scallops With Wilted Watercress And Bacon

• 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

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

canola oil, kosher salt, sugar, freshly ground black pepper, center, shallots, garlic, chicken broth, trimmed watercress

Taken from www.myrecipes.com/recipe/seared-scallops-wilted-watercress (may not work)