Curried scallop-apple salad
Delight your taste buds with this exotic curried scallop and apple salad. A harmonious blend of flavors and textures that will elevate your salad game.
Ingredients:
- 6 teaspoons extra-virgin olive oil, divided
- ½ cup thinly sliced shallot
- ¾ teaspoon curry powder
- 1 cup apple cider
- ½ teaspoon salt, divided
- 1 teaspoon cider vinegar
- 450g dry sea scallops, (see Shopping Tip), 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
- 1/4 cup sliced almonds, toasted (see Tip)
Instructions:
- Heat 2 teaspoons of oil in a large nonstick pan over medium heat. Cook shallots and curry powder until shallots soften, which should take about 3 minutes. Stir in cider and 1/4 teaspoon of salt. Let it come to a boil and simmer until the liquid reduces to 3/4 cup, approximately 4 minutes. Transfer the mixture to a big bowl, add 2 teaspoons of oil and vinegar, whisking well. Keep 1/4 cup of the dressing in a separate bowl. Clean the pan with a paper towel.
- Dry the scallops and season them with 1/4 teaspoon of salt and pepper. Heat the remaining 2 teaspoons of oil in the pan over medium-high heat. Cook the scallops until they turn golden brown on each side, about 2 to 3 minutes per side. Place them on a plate.
- Combine salad greens, apple, cranberries, and almonds in the big bowl with the dressing; mix well. Place the scallops on top and drizzle with the reserved 1/4 cup of dressing.
Summary:
- Calories: 1131 kcal
- Fat: 43 g
- Protein: 67 g
- Carbs: 127 g
- Potassium: 2435 mg
- Magnesium: 244 mg