Scallops With Watercress Salad

• 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

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. Per serving: Calories 588; Fat 22 g (Saturated 4 g); Cholesterol 56 mg; Sodium 731 mg; Carbohydrate 57 g; Fiber 6 g; Protein 38 g
13. Photographs by Antonis Achilleos

bacon, bunches, kirby cucumbers, radishes, flour, kosher salt, extravirgin olive oil, lemon, fresh chives, bread

Taken from www.foodnetwork.com/recipes/food-network-kitchens/scallops-with-watercress-salad-recipe.html (may not work)