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.