Seared Scallops With Port-Poached Figs And Apple Salad Recipe

Name: Seared Scallops With Port-Poached Figs And Apple Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried figs; 1 cup port or other sweet red wine; 2 tablespoons sugar; 2 tablespoons balsamic vinegar; 2 tablespoons orange juice; 2 Granny Smith apples, peeled and sliced (about 1 pound); 1 tablespoon extravirgin olive oil, divided; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 pound sea scallops; 4 cups gourmet salad greens; 1 tablespoon minced fresh chives

Servings: persons

1 cup dried figs
1 cup port or other sweet red wine
2 tablespoons sugar
2 tablespoons balsamic vinegar
2 tablespoons orange juice
2 Granny Smith apples, peeled and sliced (about 1 pound)
1 tablespoon extravirgin olive oil, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound sea scallops
4 cups gourmet salad greens
1 tablespoon minced fresh chives

1
Trim stems from figs. Combine figs and next 4 ingredients (figs through orange juice) in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender. Remove from heat. Remove figs with a slotted spoon, reserving cooking liquid. Cool figs slightly, and cut in half lengthwise. Combine figs and apple in a bowl. Combine cooking liquid and 1 teaspoon oil, stirring well with a whisk. Pour over apple mixture; toss gently to coat.
2
Sprinkle salt and pepper over scallops. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add scallops; cook 2 minutes on each side or until scallops are done.
3
Place 1 cup of greens on each of 4 plates. Divide apple mixture and scallops evenly among salads; sprinkle with chives.

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* 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 12 ingredients. The key ingredients include: 1 cup dried figs, 1 cup port or other sweet red wine, 2 tablespoons sugar, 2 tablespoons balsamic vinegar, and more.

Yes, Seared Scallops With Port-Poached Figs And 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.

Seared Scallops With Port-Poached Figs And Apple Salad

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