Salad number three and some how we are not sick of eating salad yet. By the time we got to eating dinner last night it was after 8:00 and I don't think Marty even took one breath eating this yummy salad. He is a big fan of scallops, especially the gigantic ones you can buy at Costco. I highly recommend them, especially wrapped in the extra thick maple bacon from Costco.
Back to salad...this salad was definitely the more time consuming of the three and you really have to watch those scallops carefully to cook them properly. Here is the recipe and a few photos...enjoy!!!
Ingredients
· 2 strips bacon
· 2 bunches watercress, thick stems trimmed (I used baby spinach)
· 2 Kirby cucumbers, cut into spears
· 1 bunch radishes, quartered
· 1/3 cup instant flour (such as Wondra) (I used regular all purpose flour)
· 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
Directions
Cook the bacon in a medium nonstick skillet until crisp. Transfer to a paper towel-lined plate to drain; reserve the skillet.
Divide the watercress, cucumbers and radishes among plates.
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).
Arrange the scallops over the salads. 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. Serve with the bread.
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