Scallops With Watercress Salad

Ingredients

• 2 strips bacon 
• 2  kirby cucumbers cut into spears
• 0.3 cup flour instant (such as Wondra)
• 0.3 cup chives fresh chopped
• 1  juice of lemon 
• 4 servings kosher salt and pepper freshly ground
• 3 tablespoons olive oil extra-virgin
• 1 bunch radishes quartered
• 4 slices rustic bread thick toasted
• 1.3 pounds sea scallops ( 16)
• 2 bunches watercress thick trimmed

Equipment

• frying pan
• paper towels

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. Discard all but 1 tablespoon of the bacon drippings from the skillet, add 1 tablespoon 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 minutes. Turn and cook until golden on the other side, about 2 more minutes (add 1 tablespoon oil, if necessary).
5. Arrange the scallops over the salads.
6. 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. 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.
7. Serve with the bread.
8. Photographs by Antonis Achilleos