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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2008


Recipe Summary

25 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.


Shopping tip: 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.

Tip: 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 Facts

270 calories; protein 16g 32% DV; carbohydrates 29.1g 9% DV; exchange other carbs 2; dietary fiber 3g 12% DV; sugars 18.4g; fat 10.7g 16% DV; saturated fat 1.4g 7% DV; cholesterol 27.2mg 9% DV; vitamin a iu 921.8IU 18% DV; vitamin c 9mg 15% DV; folate 56.4mcg 14% DV; calcium 49.4mg 5% DV; iron 1.4mg 8% DV; magnesium 54.3mg 19% DV; potassium 484.9mg 14% DV; sodium 745mg 30% DV; thiamin 0.1mg 7% DV; added sugar 5g.

Reviews (4)

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4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I made this for the first time tonight and was pleasantly surprised at the amount of flavor...and how full I felt after eating. I agree that the quality of the scallops does matter with this recipe don't go cheap on them. I reduced the salt and the next time I make this I will add just a tiny bit more curry. Read More
Rating: 5 stars
This is a great salad. It's tasty healthy and very impressive when served to dinner guests. The only thing I would change is the apple type. The granny smiths I bought were waaaaay to tart. I would definitely serve this salad to special guest again. Read More
Rating: 5 stars
I absolutely adore this recipe. I made it for the 3rd time last night and - oh - was it good! The quality of the scallops matters a great deal though. I splurged and bought mine from whole foods and it made a BIG difference. The only change I make to the recipe is in the salt department. The recipe calls for WAY too much salt. This time I used about a quarter of what it called for - just a pinch here and there - and I don't think even that was necessary at all. Next time I'll eliminate the salt entirely. Read More
Rating: 3 stars
Reminds me of... This pear gorgonzola walnut salad I love using simple healthy ingredients like this with just a little protein to make a meal. This looks great!! thanks. Read More