Seared Scallops With Wilted Watercress

• 2 teaspoons vegetable oil
• 1 12 lbs sea scallops
• 38 teaspoon kosher salt, divided
• 14 teaspoon sugar
• 18 teaspoon fresh ground black pepper
• 2 slices center-cut bacon
• 12 cup shallot, thinly sliced
• 2 garlic cloves, thinly sliced
• 3 tablespoons chicken broth
• 8 ounces watercress, washed and trimmed

1. Heat oil in a large cast iron skillet, over medium high heat; season scallops with 1/4 teaspoons salt, sugar, and pepper.
2. Add scallops to pan and cook until just done, turning once, about 3 minutes total; remove and keep warm.
3. Meanwhile, cook bacon in another skillet, over medium heat, until crisp; remove and crumble.
4. Pour off all but 2 teaspoons of the bacon drippings, add shallots and garlic, and saute 2 minutes; add in broth and bring to a boil.
5. Season with remaining 1/8 teaspoon of salt and add watercress to pan.
6. Barely wilt watercress, about 30 seconds.
7. To serve: Place 1 cup watercress on each of 4 serving plates, along with about 4 scallops; garnish with bacon.

vegetable oil, scallops, kosher salt, sugar, ground black pepper, center, shallot, garlic, chicken broth

Taken from www.food.com/recipe/seared-scallops-with-wilted-watercress-477998 (may not work)