Email me

Translate

Follow on Twitter

Follow Me on Pinterest

Follow Me on Pinterest The Heart Smart Gourmet on Pinterest!

Follow me on my new Facebook Page!

First Love Missions
My Ministry Web Page

"For I know the plans I have for you," says the Lord. "They are plans for good and not for disaster, to give you a future and a hope." Jeremiah 29:11

God bless.



Sunday, October 16, 2011

Curried Scallop Salad

Curry complements seared scallops, tart apples and sweet dried cranberries while toasted almonds add a healthy crunch in this quick fall dinner salad. Serve with toasted whole-wheat baguette and a glass of Sauvignon Blanc for a complete meal!



4 servings
Total Time: 25 minutes

Ingredients

  • 6 teaspoons extra-virgin olive oil, divided
  • 1/2 cup thinly sliced shallot
  • 3/4 teaspoon curry powder
  • 1 cup apple cider
  • 1/4 teaspoon sea salt
  • 1 teaspoon apple cider vinegar
  • 1 pound dry sea scallops, (see Scallop Tip below)
  • 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)

Preparation


    • 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 salt and bring to a boil. 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.
    • Add the remaining 2 teaspoons oil to the pan and heat over medium-high. Pat scallops dry, sprinkle with the 1/4 teaspoon pepper 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.

    Tips & Notes

    • Scallop Shopping 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.
    • Toasted Almonds: 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.

    Nutrition

    Per serving: 291 calories; 11 g fat ( 1 g sat , 7 g mono ); 37 mg cholesterol; 28 g carbohydrates; 0 g added sugars; 21 g protein; 3 g fiber; 483 mg sodium; 612 mg potassium. Pin It

    No comments:

    Post a Comment

    Please feel free to comment!

    Blog Archive

    RSS Feed

    {http://heartsmartgourmet.blogspot.com/}