Curried Scallop-Apple Salad

This recipe, Curried Scallop-Apple Salad is from Diabetic Connect.  Curry complements seared scallops, tart apples and sweet dried cranberries while toasted almond add crunch in this quick fall dinner salad.  Serve with toasted whole-wheat baguette and a glass of Sauvignon Blanc.

Curried Scallop-Apple Salad Recipe

Curried Scallop-Apple Salad

6 tsp. extra-virgin olive oil, divided

½ cup thinly sliced shallot

¾ tsp. curry powder

1 cup apple cider

½ tsp. salt, divided

1 tsp. cider vinegar

1 lb. dry sea scallops, tough muscle removed

¼ tsp. fresh ground pepper

8 cups mixed salad greens

1 tart, such as Granny Smith, diced

¼ cup dried cranberries

¼ cup sliced almonds, toasted

 

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 ¼ teaspoon salt.  Bring to a boil and cook until reduced to ¾ cup, about 4 minutes.  Pour into a large bowl and whisk in 2 teaspoons oil and vinegar.  Reserve ¼ cup dressing in a small bowl.  Wipe out the pan.

Pat scallops dry and sprinkle with the remaining ¼ teaspoon salt and pepper.  Add the remaining e 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 a large bowl; toss to coat.  Top with the scallops and drizzle with the reserved ¼ cup dressing.        4 servings

 

(Recipe for Curried Scallops-Apple Salad came from Diabetic Connect, 2014)