Curried Scallop-Apple Salad

Curried Scallop-Apple Salad

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)

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Grilled Shrimp Panzanella

 

Grilled Shrimp Panzanella

Grilled Shrimp Panzanella

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I like to liven up typical tossed salad with grilled shrimp, bread cubes and feta cheese.  The colorful dish is an attractive addition to pastry buffets.  * This recipe is Diabetic Friendly! *

                 Veronica Callaghan                                                                       Glastonbury, Connecticut

 

Grilled Shrimp Panzanella Recipe

Grilled Shrimp Panzanella

1 ½ cups Light Italian Dressing, divided

1 lb. uncooked jumbo or medium shrimp, peeled and deveined

1 loaf (14 oz.) ciabatta bread, halved lengthwise

8 cups torn mixed salad greens

3 plum tomatoes, quartered

1 cup (4 oz.) crumbled feta cheese

1 medium red onion, chopped

½ cup chopped ripe olives

4 garlic cloves, minced

 

Pour 1 cup salad dressing in a large resealable plastic bag.  Add the shrimp; seal bag and turn to coat.  Refrigerate for 30 minutes.

Meanwhile, brush bread with ¼ cup salad dressing.  Grill, uncovered, over medium heat for 2-3 minutes on each side or until lightly toasted.  Cut bread into cubes; set aside.

Drain and discard marinade.  Thread shrimp on four metal or soaked wooden skewers.  Grill, covered, over medium heat for 5-8 minutes or until shrimp turn pink, turning once.

In a large bowl, combine salad greens and remaining dressing toss to coat.  Add tomatoes, cheese, onions, olives, shrimp and bread cubes; toss to combine.               12 servings

 

(Recipe for Grilled Shrimp Panzanella was on www.tasteofhome.com, 2014)

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