Skip to content

Food & Recipes

Font Size
A
A
A

Curried Scallop-Apple Salad

Curried Scallop-Apple Salad
This Recipe Is:

WebMD Recipe from EatingWell.com

Curry complements seared scallops, tart apples and sweet dried cranberries while toasted almonds add crunch in this quick fall dinner salad. Serve with toasted whole-wheat baguette and a glass of sauvignon blanc.

Ingredients
Prep: 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
  • tart apple, such as Granny Smith, diced
  • 1/4 cup
    dried cranberries
  • 1/4 cup
    sliced almonds, toasted (see Tip)
Instructions
  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.

 

Tip

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.

Nutritional Information

Makes: 4 servings
  • Calories291
  • Fat11 g
    • Saturated fat1 g
  • Cholesterol37 mg
  • Carbohydrates28 g
    • Dietary fiber3 g
  • Protein21 g
  • Sodium483 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
Did You Know?
Recipes for Beauty

Today on WebMD

Four spoons with mustards
What condiments are made of and how much to use.
salmon and spinach
How to get what you need.
 
grilled veggies
Easy ideas for dinner tonight.
Greek Salad
Health benefits, what you can eat and more.
 

Loaded with tips to help you avoid food allergy triggers.

Loading ...

Sending your email...

This feature is temporarily unavailable. Please try again later.

Thanks!

Now check your email account on your mobile phone to download your new app.