Tuesday, February 15, 2011

Curried Scallop-Apple Salad

A girl in my ward made this for a group of people on Sunday and it was one of the best salads I have had in a long time. I think most of you will enjoy this.  The dressing is especially amazing!

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


  • 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)


  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.


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

  • 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.

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