Curried Scallop-Apple Salad

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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.

Curried Scallop-Apple Salad
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 25 minutes

  • 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)

Directions
  1. 4 servings

  2. 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.

  3. 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.

  4. 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
4
Per serving
Calories
291
Carbohydrates
28g
Fat
11g
Saturated Fat
1g
Monounsaturated Fat
7g
Protein
21g
Cholesterol
37mg
Dietary Fiber
3g
Potassium
612mg
Sodium
483mg
Added Sugars
0g
Exchanges
1 1/2 fruit
1 vegetable
2 1/2 lean meat
1 1/2 fat
Carbohydrate Servings
2
Magnesium (23% daily value)
Vitamin A &amp
Vitamin C (20% dv)
Potassium (17% dv).

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