Category: Salads

Serves: 4

Ingredients

• 6 teaspoons extra-virgin olive oil, divided
• ½ cup thinly sliced shallot
• ¾ teaspoon curry powder
• 1 cup apple cider
• ½ teaspoon sea salt, divided
• 1 teaspoon cider vinegar
• 1 pound dry sea scallops, 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

Directions

1. Heat 2 teaspoons oil in a large nonstick skillet over medium heat.
2. Add shallot and curry powder and cook, stirring, until the shallot is beginning to soften, about 3 minutes.
3. Add cider and ¼ teaspoon sea salt.
4. Bring to a boil and cook until reduced to ¾ cup, about 4 minutes.
5. 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.
6. Pat scallops dry and sprinkle with the remaining ¼ teaspoon salt and pepper.
7. Add the remaining 2 teaspoons oil to the pan and heat over medium-high.
8. Add the scallops and cook until golden brown, 2 to 3 minutes per side. Transfer to a plate.
9. 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.

Nutrition Facts

Calories 291, Fat 11g (1g sat, 7g mono), Cholesterol 37mg, Carbohydrate 28g, Protein 21g, Fiber 3g, Sodium 483mg, Potassium 612mg