Curried Scallop-Apple Salad

By sexyswamprat

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

  • 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.

Directions
  1. 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.

  2. 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.

  3. 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.


Nutritional Facts

Servings
1
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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