Curried Scallop-Apple Salad

Curried Scallop-Apple Salad

4 Reviews
From: EatingWell Magazine, 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.

Ingredients 4 servings

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  • 6 teaspoons extra-virgin olive oil, divided
  • ½ cup thinly sliced shallot
  • ¾ teaspoon curry powder
  • 1 cup apple cider
  • ½ teaspoon salt, divided
  • 1 teaspoon cider vinegar
  • 1 pound dry sea scallops, (see Shopping Tip), tough muscle removed
  • ¼ teaspoon freshly ground pepper
  • 8 cups mixed salad greens
  • 1 tart apple, such as Granny Smith, diced
  • ¼ cup dried cranberries
  • ¼ cup sliced almonds, toasted (see Tip)


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  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 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.
  2. Pat scallops dry and sprinkle with the remaining ¼ 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 ¼ 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 information

  • Per serving: 270 calories; 11 g fat(1 g sat); 3 g fiber; 29 g carbohydrates; 16 g protein; 56 mcg folate; 27 mg cholesterol; 18 g sugars; 5 g added sugars; 922 IU vitamin A; 9 mg vitamin C; 49 mg calcium; 1 mg iron; 745 mg sodium; 485 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1½ fruit, 1 vegetable, 2½ lean meat, 1½ fat

Reviews 4

August 19, 2018
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By: Cynthia Ann Briggs-Paulson
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.
September 09, 2011
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By: noreciperequired
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.
February 22, 2010
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By: Genna Teitelbaum
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.
November 08, 2009
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By: jodi.beck
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.
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