Curried Scallop-Apple Salad (Printer-Friendly Version) | Eating Well
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20 minute dinner recipes

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Curried Scallop-Apple Salad

http://www.eatingwell.com/recipes/curried_scallop_apple_salad.html

From EatingWell:  September/October 2008

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.

4 servings | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

Preparation

  1. 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.
  2. 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.
  3. 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.

Nutrition

Per serving : 291 Calories; 11 g Fat; 1 g Sat; 7 g Mono; 37 mg Cholesterol; 28 g Carbohydrates; 21 g Protein; 3 g Fiber; 483 mg Sodium; 612 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 1/2 fruit, 1 vegetable, 2 1/2 lean meat, 1 1/2 fat

Tips & Notes