Seared Scallops with Wilted Watercress and Bacon

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 2 teaspoons canola oil 
• 2 large garlic cloves thinly sliced
• 0.4 teaspoon kosher salt divided
• 3 tablespoons lower-sodium chicken broth fat-free
• 1.5 pounds sea scallops ( 16)
• 0.5 cup shallots sliced
• 0.3 teaspoon sugar 
• 2 slices center-cut bacon 
• 8 ounce watercress trimmed

Equipment

• frying pan

Directions

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