Garlic Parsley Butter

MAKES 8 SERVINGS

8 tablespoons (1 stick) unsalted butter, at room temperature

2 teaspoons finely chopped garlic

3 tablespoons finely chopped shallots

1/3 cup chopped flat leaf parsley

Scant ½ teaspoon kosher salt

?206-140? teaspoon red pepper flakes

24 large sea scallops, side muscles removed and dis- carded (scallops should be about 1½ inches in diameter, and total weight should be about 1½ pounds)

24 grape tomatoes

Kosher salt and freshly ground black pepper

1 tablespoon white wine vine- gar

3 tablespoons olive oil

1 medium bunch watercress, rinsed, dried and tough stems removed and discarded

4 bacon slices cut into ½-inch pieces, sauteed until golden and crisp

For garlic parsley butter, blend together butter, garlic, shallots, parsley, salt and red pepper flakes in a mixing bowl. (Butter can be made 1 day ahead. Cover and refrigerate.)Use a little of the garlic parsley butter to grease a large baking dish (such as a 9-by-13-inch pan). Place the scallops and tomatoes in the pan in a single layer and salt and pepper them. Dot the remaining butter evenly over the scallops and tomatoes. (Dish can be prepared 6 hours ahead; cover with plastic wrap and refrigerate. Bring to room temperature 30 minutes before cooking.)Preheat oven to 375 degrees. Roast until scallops are cooked through and tomatoes are hot (but not bursting), 10 to 12 minutes. Remove and cover with foil to keep warm.Whisk together vinegar, ?206-140? teaspoon salt and several grinds of pepper in a small bowl. Whisk in olive oil. Place watercress in a large bowl and toss with just enough vinaigrette to coat lightly. Season salad with salt and pepper as needed.Place a small mound of watercress salad in the center of 8 salad plates. Garnish each salad with 3 scallops and 3 tomatoes and sprinkle with some bacon. Serve immediately while scallops and tomatoes are still warm.

Nutrition facts per serving: 261 calories, 19 g fat, 9 g saturated fat, 62 mg cholesterol, 5 g carbohydrates, 16 g protein, 308 mg sodium, 0 g fiber