Curried Scallop-Apple Salad

Made it,
Loved it.

Serving size 4

Prep Time 25MIN

Total Time 25MIN

Ingredients

6 tsp extra-virgin olive oil, divided
½ cup thinly sliced shallot
¾ tsp curry powder
1 cup apple cider
½ tsp salt, divided
1 tsp cider vinegar
1 lb dry sea scallops (see Shopping Tip), tough muscle removed
¼ tsp freshly ground pepper
8 cup mixed salad green
1 tart apple, such as Granny Smith, diced
¼ cup dried cranberry
¼ cup sliced almond, toasted (see Tip)

Directions

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.
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.