Curried Scallop-Apple Salad Recipe

Name: Curried Scallop-Apple Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 cider vinegar; 1 pound ***dry sea scallops, tough muscle removed; 1/4 teaspoon freshly ground pepper; 8 cups mixed salad greens; 1 tart apple diced; 1/4 cup dried cranberries; 1/4 cup sliced almonds, toasted

Servings: persons

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 cider vinegar
1 pound ***dry sea scallops, tough muscle removed
1/4 teaspoon freshly ground pepper
8 cups mixed salad greens
1 tart apple diced
1/4 cup dried cranberries
1/4 cup sliced almonds, toasted

1
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 monutes. 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
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, 2-3 minutes each side. Transfer to plate.
3
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.

162

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 teaspoons extra-virgin olive oil, divided, 1/2 cup thinly sliced shallot, 3/4 teaspoon curry powder, 1 cup apple cider, and more.

Yes, Curried Scallop-Apple Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Curried Scallop-Apple Salad

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