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Curried Scallop-Apple Salad

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  25 Minutes
  4 servings
Curry complements seared scallops, tart apples and sweet dried cranberries while toasted almonds add crunch in this quick fall dinner salad. Serve with toasted whole-wheat baguette and a glass of sauvignon blanc.
RECIPE INGREDIENTS
6 teaspoons  extra-virgin olive oil, divided
1/2 cup  thinly sliced shallot
3/4 teaspoon   curry powder
1 cup  apple cider
1/2 teaspoon   salt, divided
1 teaspoon   cider vinegar
1 pound  dry sea scallops (see Shopping Tip), tough muscle removed
1/4 teaspoon   freshly ground pepper
8 cups  mixed salad greens
1   tart apple, such as Granny Smith, diced
1/4 cup  dried cranberries
1/4 cup  sliced almonds, toasted (see Tip)

Tip: Shopping tip: Be sure to buy "dry" sea scallops. "Wet" scallops, which have been treated with sodium tripolyphosphate (STP), are not only mushy and less flavorful, but will not brown properly.

Tip: Place sliced almonds in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Curried Scallop-Apple Salad Recipe at Cooking.com
DIRECTIONS
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add shallot and curry powder and cook, stirring, until the shallot is beginning to soften, about 3 minutes. Add cider and 1/4 teaspoon salt. Bring to a boil and cook until reduced to 3/4 cup, about 4 minutes. Pour into a large bowl and whisk in 2 teaspoons oil and vinegar. Reserve 1/4 cup dressing in a small bowl. Wipe out the pan.


Pat scallops dry and sprinkle with the remaining 1/4 teaspoon salt and pepper. Add the remaining 2 teaspoons oil to the pan and heat over medium-high. Add the scallops and cook until golden brown, 2 to 3 minutes per side. Transfer to a plate.


Add salad greens, apple, cranberries and almonds to the large bowl; toss to coat. Top with the scallops and drizzle with the reserved 1/4 cup dressing.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   4 servings
Calories: 291
Fat. Total: 11g
Protein: 21g
Carbohydrates, Total: 28g
Fat, Saturated: 1g
Fiber: 3g
Cholesterol: 37mg
Sodium: 483mg
% Cal. from Fat: 34%
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