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Curried Scallop-Apple Salad

September/October 2008

Your rating: None Average: 4.1 (20 votes)

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.



READER'S COMMENT:
"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...
Curried Scallop-Apple Salad Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

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

  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.

Tips & Notes

  • 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

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.

Nutrition Bonus: Magnesium (23% daily value), Vitamin A & Vitamin C (20% dv), Potassium (17% dv).

Carbohydrate Servings: 2

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



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