Curried Scallop-Apple Salad

  • Active Time 25m
  • Total Time 25m

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.

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 Ingredient Note), 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)

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.

Ingredient Note: 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: To toast nuts, place them in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7869

nutrition information per serving

291 calories; 11g total fat; 1g total saturated fat; 37mg cholesterol; 483mg sodium; 28g carbohydrates; 3g fiber; 21g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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